Mediterranean Quinoa Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 Servings
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Quinoa Salad
Description
The Mediterranean Quinoa Salad features fluffy quinoa cooked in chicken broth to add subtle savory notes. Mixed into the cooled quinoa are chopped olives, roasted red peppers, cucumbers, tomatoes, green onions, and either cilantro or basil, offering a variety of textures and fresh flavors. The dressing combines olive oil with red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper, producing a bright and tangy complement to the salad. Crumbled feta cheese is folded in last, lending a creamy and salty detail to each bite. This salad is served chilled and maintains its freshness for later meals if extra dressing is reserved to refresh it after refrigeration. It's a balanced dish with a crisp and juicy profile, suitable as a side or a light meal.
Ingredients
Salad:
- ⅔ cup quinoa uncooked
- 1 ⅓ cups chicken broth I use low-sodium
- 1 cup chopped olives drained and sliced in half
- 1 (8-ounce) (8-ounce) jar red bell pepper drained, diced, roasted
- 1 cup cucumber diced
- 1 cup tomato I use cherry tomatoes and cut in half, chopped
- 2-3 green onions finely chopped
- ¼ to ⅓ to ⅓ cup cilantro chopped fresh or basil
- ½ cup feta cheese crumbled, or more to taste
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 clove garlic finely minced or pressed through a garlic press
- Pinch oregano dried
- salt start with about 1/4 teaspoon each and add more, if needed, to taste
- black pepper start with about 1/4 teaspoon each and add more, if needed, to taste
Instructions
- Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
- In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
- Whisk the dressing ingredients together and pour over the salad. Toss to combine.
- Sprinkle with the feta cheese and toss lightly.
- Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.
Notes
- If using pre-cooked quinoa, measure about 1 1/2 to 2 cups to match the required quantity in this salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 221kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 1461mg | 61% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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