Mediterranean Quinoa Salad

This crowd-pleasing Mediterranean Quinoa Salad is loaded with quinoa, cucumbers, tomatoes, purple onion, red bell peppers, artichoke hearts, kalamata olives and lots of fresh basil.  It makes a delicious light lunch or side salad to serve at barbecues and potlucks.  

This Mediterranean Quinoa Salad recipe is easy to make and turns out perfect every time

EASY QUINOA SALAD

This easy quinoa salad embodies fresh Mediterranean flavors with garbanzo beans, quinoa, cucumbers, tomatoes, purple onion, red bell peppers, artichoke herts, kalamata olives and lots of fresh basil    It’s a light and delicious vegan quinoa salad that’s perfect for summer dining alfresco.

This Mediterranean Quinoa Salad recipe is easy to make and turns out perfect every time

This easy quinoa salad recipe calls for cooked quinoa.  If you’ve never made quinoa before, you can learn how to make quinoa so it turns out perfectly fluffy every time. 

MEDITERRANEAN QUINOA SALAD RECIPE

This vegan quinoa salad is one of my favorite quinoa salad recipes to make. 

  • 2-1/2 cups cooked quinoa
  • 1 large cucumber, peeled, seeded and chopped
  • 1 large red pepper, chopped
  • 1/4 – 1/2 cup red onion, finely chopped
  • 12-14 heirloom or regular cherry tomatoes
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 jar marinated artichoke hearts, drained and chopped
  • 12 – 14 kalamata olives
  • 1/4 cup fresh basil, sliced into ribbons
  • 1/2 cup vinaigrette

Quinoa Salad Dressing

This easy quinoa salad recipe is loaded with a really great combination of ingredients that are all tossed lightly with this delicious Healthy Citrus Vinaigrette!

HOW TO MAKE QUINOA SALAD

  1. Place cooled cooked quinoa to a large bowl.
  2. Mix the cucumber, red pepper, onion, cherry tomatoes, garbanzo beans, artichoke hearts, kalamata olives and basil with the quinoa.
  3. Toss the salad with enough vinaigrette to lightly coat the salad ingredients.
  4. Chill before serving. Serve with extra vinaigrette if desired.

Quinoa Salad Dressing

  1. Place all of the ingredients in a mason jar. With the lid tightly sealed, shake until the ingredients are completely blended together.

This Mediterranean Quinoa Salad recipe is easy to make and turns out perfect every time

BENEFITS OF QUINOA

Quinoa is rich with plant protein, iron, fiber, antioxidants and  phytonutrients?  Quinoa is one of the most protein rich foods we can eat.  And it contains all 9 essential amino acids.   

WHITE QUINOA VS RED QUINOA

What’s the difference between red and white quinoa? According to Livestrong – red quinoa has slightly less protein than the pale quinoa with 5 grams of protein per 1/4 cup compared to 7 grams of protein per 1/4 cup for the pale (or golden) quinoa.  But…. red quinoa trumps the golden quinoa by providing double the amount of fiber per 1/4 cup with 5 grams of fiber, compared to the 2 grams of fiber that the golden quinoa provides.

 

This Mediterranean Quinoa Salad recipe is easy to make and turns out perfect every time

 

This Mediterranean Quinoa Salad recipe is easy to make and turns out perfect every time

This quinoa salad makes a meal of its own, but it also makes a great side dish for chicken or fish.  It’s perfect for backyard parties and BBQ’s!

EASY QUINOA SALAD RECIPES 

Quinoa Black Bean Salad

Southwest Quinoa Salad

Spinach Quinoa Salad

Mexican Quinoa Salad

Asian Quinoa Salad

Mango Arugula Quinoa Salad

Crunchy Quinoa Tabbouleh Salad

Beet Kale Quinoa Salad

 

This Mediterranean Quinoa Salad recipe is easy to make and turns out perfect every time
Yield: 6 - 8 servings

Mediterranean Quinoa Salad

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

This crowd-pleasing Mediterranean Quinoa Salad is loaded with quinoa, cucumbers, tomatoes, purple onion, red bell peppers, artichoke hearts, kalamata olives and lots of fresh basil. It makes a delicious light lunch or side salad to serve at barbecues and potlucks.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 large cucumber, peeled, seeded and chopped
  • 1 large red pepper, chopped
  • 1/4 - 1/2 cup red onion, finely chopped
  • 12-14 heirloom or regular cherry tomatoes
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 jar marinated artichoke hearts, drained and chopped
  • 12 - 14 kalamata olives
  • 1/4 cup fresh basil, sliced into ribbons
  • 1/2 cup vinaigrette
  • For the Vinaigrette
  • 1-1/2 teaspoon grated orange zest
  • 3 tablespoons fresh squeezed orange juice
  • 2-1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup (or honey)
  • 2/3 cup light olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place the quinoa in a sieve and rinse under cold water for just a minute.
  2. Place the quinoa in a saucepan with 2 cups water and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer covered for about 15 - 18 minutes.
  4. Remove from heat and let set in the pan for about 5 minutes then fluff with a fork or spoon.
  5. Transfer the quinoa to a bowl or cookie sheet covered with wax paper and place in the refrigerator to cool.
  6. Place all of the prepared ingredients and the cooled quinoa in a large bowl.
  7. Add the vinaigrette and lightly toss to incorporate.
  8. Chill before serving. Serve with extra vinaigrette if desired.
FOR THE VINAIGRETTE
  1. Place all of the ingredients in a mason jar. With the lid tightly sealed, shake until the ingredients are completely blended together.

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