Go Back
To make a tasty Mediterranean quinoa salad, you need these main ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth for cooking - 1 cup cherry tomatoes, halved for sweetness - 1 cucumber, diced into bite-sized pieces - 1 red bell pepper, diced for crunch - 1/2 red onion, finely chopped for a bit of zing - 1/2 cup Kalamata olives, pitted and sliced for a salty bite - 1/4 cup feta cheese, crumbled for creaminess - 1/4 cup fresh parsley, chopped for brightness - 1/4 cup extra virgin olive oil for rich flavor - 2 tablespoons fresh lemon juice for a zesty kick - 1 teaspoon dried oregano for the Mediterranean touch - Salt and pepper to taste These ingredients create a mix of flavors and textures. The quinoa gives your salad a hearty base. The fresh veggies add crunch and sweetness. Feta cheese brings creaminess, while olives offer saltiness. To make the salad even better, consider these optional add-ins: - Avocado for creaminess - Chickpeas for protein - Spinach for extra greens - Artichoke hearts for a unique taste These add-ins can boost the nutrition and flavor of your dish. Feel free to mix and match based on what you have at home. Presentation matters! Here are some toppings to make your salad look great: - Extra parsley, chopped for color - Whole Kalamata olives for a classy touch - Crumbled feta cheese on top for visual appeal - Drizzle of olive oil for shine These toppings not only enhance the look but also add flavor. A beautiful dish makes every meal feel special. Enjoy your Mediterranean quinoa salad! {{ingredient_image_2}} To start, you must rinse the quinoa. This step helps remove any bitter taste. Next, add 1 cup of rinsed quinoa to a medium saucepan with 2 cups of vegetable broth. Place it on medium-high heat and bring the mixture to a boil. Once it bubbles, lower the heat to low. Cover the pot and let it simmer for about 15 minutes. After the liquid absorbs, take it off the heat. Keep it covered for another 5 minutes. Finally, fluff the quinoa gently with a fork. This makes it light and fluffy. While the quinoa cooks, you can prepare the vegetables. Grab a large mixing bowl. Toss in 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced red bell pepper. Add 1/2 finely chopped red onion and 1/2 cup of sliced Kalamata olives. Finally, sprinkle in 1/4 cup of crumbled feta cheese. This colorful mix adds both flavor and crunch to your salad. Now, let’s make the dressing. In a small bowl, whisk together 1/4 cup of extra virgin olive oil and 2 tablespoons of fresh lemon juice. Add 1 teaspoon of dried oregano and a pinch of salt and pepper. Whisk until it combines well. This dressing will bring all the flavors together beautifully. Once your quinoa has cooled slightly, add it to the vegetable medley. Drizzle the dressing over the top and gently toss everything together. Make sure each piece gets a nice coating. Finally, fold in 1/4 cup of chopped parsley for a fresh touch. To achieve the perfect fluffy quinoa, rinse it well. This removes any bitter coating. Use two cups of vegetable broth for one cup of quinoa. Bring it to a boil first, then lower the heat. Cover it and let it simmer for about fifteen minutes. When the liquid is gone, let it sit for five more minutes. Finally, fluff it gently with a fork to separate the grains. The Mediterranean Quinoa Salad shines with vibrant flavors. Pair sweet cherry tomatoes with crunchy cucumber for freshness. Add red bell pepper for a delightful crunch. Kalamata olives bring a salty bite, while feta cheese adds creaminess. For extra zest, use fresh lemon juice and dried oregano. Mixing these flavors creates a well-rounded dish you will love. Serve this salad in a large, beautiful bowl. Garnish it with chopped parsley and whole Kalamata olives on top. For a complete meal, pair it with warm pita bread. This makes the dish more enjoyable and adds a nice touch. Refrigerate it for at least thirty minutes before serving. This enhances the flavors, making every bite a delight. Pro Tips Use High-Quality Olive Oil: A good extra virgin olive oil enhances the flavor of your dish, making it richer and more aromatic. Chill Before Serving: Allowing the salad to chill for at least 30 minutes helps the flavors meld together, providing a more delicious experience. Customize Your Veggies: Feel free to swap out vegetables according to your preference or seasonality, like adding bell peppers or zucchini for extra crunch. Fresh Herbs Matter: Using fresh parsley instead of dried adds a burst of flavor and a pop of color, elevating the overall presentation. {{image_4}} You can boost this salad by adding protein. Grilled chicken or shrimp works well. You can also use chickpeas or lentils for a plant-based option. Just mix them in after cooking your quinoa. This makes the salad filling and satisfying. Seasonal veggies can change the flavor. In summer, add zucchini or bell peppers. In fall, try roasted butternut squash or sweet potatoes. This keeps the dish fresh and exciting. You can mix and match based on what's available. Always aim for bright colors to make your salad pop. To make this salad vegan, skip the feta cheese. Use avocado instead for creaminess. You can also add hemp seeds or sunflower seeds for texture. These swaps keep the dish tasty while fitting a vegan diet. Don't forget to check your broth; make sure it's vegetable-based! To store your leftover Mediterranean quinoa salad, place it in an airtight container. This helps keep it fresh and tasty. Make sure to seal it well. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. However, the texture may change slightly after freezing. To keep your salad ingredients fresh, store them separately if possible. For example, keep the quinoa and dressing apart from the veggies. This prevents sogginess. You can also store chopped veggies in a sealed bag with a paper towel. The towel absorbs extra moisture and keeps them crisp. Always use fresh ingredients to enhance the salad's flavor and look. You typically do not need to heat this salad. It tastes best cold. If you prefer your quinoa warm, you can reheat it gently. Place the quinoa in a pot over low heat. Add a splash of water to avoid drying it out. Stir often until warm. Do not reheat the veggies or dressing, as they lose their crunch and flavor. Yes, you can make this salad ahead of time. It tastes even better after resting. Prepare the salad and store it in the fridge for up to 24 hours. The flavors blend nicely, making each bite more delicious. Just remember to give it a gentle toss before serving. If you want to skip feta cheese, try using goat cheese or a dairy-free option. Crumbled tofu also works well for a vegan choice. These alternatives can give a similar creamy texture and flavor. You can even use nutritional yeast for a cheesy taste without dairy. Yes, this recipe is gluten-free. Quinoa is a naturally gluten-free grain. It’s a great choice for those with gluten sensitivities or celiac disease. Just make sure your vegetable broth is also gluten-free to keep the salad safe for everyone. The salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any excess moisture, gently drain it before serving. This keeps the salad crisp and enjoyable for days. Mediterranean Quinoa Salad is simple and full of flavor. We covered key ingredients, cooking tips, and tasty variations. You can customize it with your favorite add-ins and toppings. Remember, store leftovers properly for fresh meals later. I hope you feel inspired to make this dish. It combines healthy foods with vibrant flavors. Enjoy making and sharing this salad with family and friends. You’ll love its endless possibilities!

Mediterranean Quinoa Bliss Bowl

A colorful and nutritious bowl featuring quinoa and fresh Mediterranean vegetables, topped with a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth for cooking
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole red bell pepper, diced
  • 1/2 whole red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
  • While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper to create a dressing.
  • Once the quinoa has cooled slightly, add it to the vegetable mixture. Drizzle the dressing over the top and gently toss to combine.
  • Fold in the chopped parsley for added freshness.
  • Taste and adjust seasoning with salt, pepper, or lemon juice as desired.
  • Refrigerate the salad for at least 30 minutes before serving to meld flavors.

Notes

For optimal flavor blending, refrigerate the salad for a minimum of 30 minutes before serving.
Keyword healthy, Mediterranean, quinoa, salad, vegetarian