Servings
Font
Back
Mediterranean Quinoa Salad Recipe
4.6 from 72 votes

Mediterranean Quinoa Salad Recipe

The Mediterranean Quinoa Salad combines toasted quinoa with sautéed red onion, fresh spinach, chickpeas, artichoke hearts, kalamata olives, and crumbled goat cheese. Dressed with lemon juice, apple cider vinegar, and olive oil, this salad balances the nutty quinoa and creamy goat cheese with briny olives and tangy vinegar. Cardamom adds a subtle spice note, making this a flavorful, textured side dish or light meal suitable for warm days.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 5 servings
Calories: 519 kcal
Course: Side Dish, Salad
Cuisine: Mediterranean

Ingredients

  • 3 tablespoons olive oil
  • 1 red onion diced small (white or yellow onion may be substituted, medium
  • 1 cup quinoa I used white; another color may be substituted, dry uncooked
  • 1 ½ cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2-3 cups spinach loosely packed (2 heaping handfuls, fresh
  • chickpeas drained and rinsed (I use no-salt added, one 15-ounce can
  • artichoke hearts drained and halved or quartered or 1 cup frozen that have been thawed and drained (See Notes, one 15-ounce can
  • ⅔ cup kalamata olives or as desired, pitted and drained, black
  • 1 teaspoon cardamom
  • 1 teaspoon kosher salt plus more to taste if desired
  • ¾ teaspoon black pepper or to taste, freshly ground
  • 6 ounces goat cheese crumbled (feta may be substituted)

Instructions

    Cup of Yum
  1. To a large skillet or saucepan, add the olive oil, onion, and cook over medium-high heat, stirring occasionally, until onion has softened and just begun to barely brown, about 7 minutes.
  2. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  3. Add the water, lemon juice, apple cider vinegar, reduce the heat to low, cover the pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed** (See Notes). While it’s simmering, prep and drain the remaining ingredients.
  4. When the quinoa is done, turn off the heat, add the spinach, and stir into the quinoa until it wilts, about 1 minute.
  5. Add the chickpeas, artichokes, olives, cardamom, salt, pepper, stir well to combine, and taste. If desired, add additional salt, pepper, cardamom, or for a tiny bit of heat, add a pinch of cayenne pepper.
  6. Add the goat cheese (wait until the quinoa has cooled if you don't want it to melt into the quinoa and disintegrate), stir to combine, and serve. Quinoa salad may be served warm and fresh, at room temp, or chilled straight from the fridge.

Notes

  • Use artichoke hearts packed in water or thawed frozen ones to avoid greasiness; rinse and drain thoroughly.
  • If quinoa needs more water to cook through, add a little extra during simmering to ensure tenderness.
  • Store the salad airtight in the fridge for up to five days; it tastes better after flavors meld, though spinach may discolor if frozen.

Nutrition Information

Serving 1serving Calories 519kcal (26%) Carbohydrates 54g (18%) Protein 21g (42%) Fat 26g (40%) Saturated Fat 7g (35%) Polyunsaturated Fat 17g (100%) Cholesterol 16mg (5%) Sodium 1238mg (52%) Fiber 13g (52%) Sugar 6g (12%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 519

% Daily Value*

Serving 1serving
Calories 519kcal 26%
Carbohydrates 54g 18%
Protein 21g 42%
Fat 26g 40%
Saturated Fat 7g 35%
Polyunsaturated Fat 17g 100%
Cholesterol 16mg 5%
Sodium 1238mg 52%
Fiber 13g 52%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.