Mediterranean Quinoa Salad

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Mediterranean Quinoa Salad. A versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad.

Mediterranean Quinoa Salad in a clear glass serving dish on a wooden table

Mediterranean Quinoa Salad.

Originally published January 2013.

This Mediterranean quinoa salad recipe shows that quinoa seems to be everywhere these days… and for good reason. It is a high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium.

We have been using it for a while now at our house as a more nutritious substitute for rice and sometimes pasta. I actually prefer the taste and firmer texture to rice or couscous.

Close up of quinoa seeds on a wooden spoon

Uncooked Quinoa Seeds

This recipe is one that we always made with couscous and have now adapted to quinoa. The great thing about this recipe is that it can be served hot or cold. We served it hot as a side dish with some chicken souvlaki and tzatziki last week.

Kalamata Olives in a white bowl.

Kalamata Olives are used in this recipe but you can substitute any you have on hand.

The leftovers were served as a cold quinoa salad the next day and was just as delicious. For extra flavour we sometimes add some crumbled feta cheese too.

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Mediterranean Quinoa Salad in a clear glass serving dish on a wooden table

Yield: 6 servings

Mediterranean Quinoa Salad

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

Mediterranean Quinoa Salad. A versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad.


Ingredients

  • 1 cup quinoa
  • 1/2 tsp salt
  • 1 1/2 cups water
  • 1 cup diced bell peppers
  • 2 diced tomatoes
  • 1 cup diced cucumber
  • 1 cup chopped kalamata olives
  • 1/4 cup chopped green onion
  • FOR THE LEMON OREGANO DRESSING
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • juice and finely minced zest of one lemon
  • 2 tbsp chopped fresh oregano, or 1 tbsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  1. Bring the water, salt and quinoa to a boil over low heat.
  2. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
  3. Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
  4. Toss everything together with the Lemon Oregano Dressing.

For the Lemon Oregano Dressing

  1. Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
  2. Pour over the salad while warm and toss very well.

Notes

Can be served as a hot side dish or as a cold lunch or side salad.


The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

6 servings

Amount Per Serving

Calories 215Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 606mgCarbohydrates 21gFiber 5gSugar 9gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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