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a white bowl with mixed together quinoa salad in it with mint garnish

Mediterranean Quinoa Salad

  • Author: Katie
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 8 cups 1x
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Mediterranean Quinoa Salad is a healthy and tasty side dish for summer parties. It is popping with flavor and loaded with cucumbers, feta and olives with the addition of parsley and mint. It’s like a cross between Greek salad and quinoa tabbouleh!


Scale

Ingredients

1 ¼ cup quinoa, rinsed

1 clove garlic, chopped

1 ½ teaspoon coarse kosher salt, divided

¾ cup extra-virgin olive oil

¼ cup lemon juice

½ European cucumber, peeled and chopped into cubes

1 ½ cup chopped parsley

1 cup cherry tomatoes, halved

½ cup chopped mint

½ cup crumbled feta cheese

1/3 cup pitted Kalamata olives, cut in half

1/3 cup toasted pine nuts


Instructions

  1. Combine 2 ½ cups water and quinoa and bring to a simmer over high heat. Cover, reduce heat to low to maintain a simmer and cook until the quinoa is tender and absorbs all of the liquid, 15 to 20 minutes.
  2. Mash garlic with 1 teaspoon of the salt on a cutting board with the side of a chef’s knife. Scrape into a large bowl. Whisk in oil, lemon juice and the remaining ½ teaspoon salt. Add hot quinoa to the dressing and let cool, about 30 minutes.
  3. Stir in cucumber, parsley, tomatoes, mint, feta, olives and pine nuts. Chill or serve immediately.

Notes

To Make this salad ahead of time, and don’t want to worry about wilting. Follow through step two (let the quinoa cool in the dressing.) And then keep the mix ins cut but separate. Stir it together just before serving.


Nutrition

  • Serving Size: 1 cup
  • Calories: 385 cal
  • Sugar: 3 g
  • Sodium: 206 mg
  • Fat: 28 g
  • Saturated Fat: 5 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 6 g

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