Mediterranean Quinoa Salad

5 from 2 votes
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Mediterranean Quinoa Salad is bright, healthy and loaded with delicious flavours. Serve this as is, or along side grilled chicken or fish for the most delicious summer pairing.

This Mediterranean Quinoa Salad is absolutely delicious. It’s easy to make and lasts days in your fridge, in fact, I prefer this salad the second day. During the summer months I find myself gravitating towards lighter dinner options. Anyone else? Living in Alberta means our summers are short lived, so the idea of spending hours in the kitchen with a hot oven, doesn’t appeal to me.

This recipe is great to make for a backyard bbq, potluck, picnic, or just to have in your fridge for a quick and healthy lunch. If you happen to have leftovers, lucky you, this salad keeps fresh in the fridge for up to 4 days.

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Ingredients

Here is a quick overview of the ingredients you’ll need to make my Mediterranean Quinoa Salad. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • chicken stock
  • quinoa 
  • peppers
  • cucumbers
  • red onion
  • chickpeas
  • sun-dried tomatoes + the oil
  • kalamata olives + the juice
  • feta
  • olive oil
  • red wine vinegar
  • lemon
  • garlic clove
  • fresh parsley
  • salt
  • pepper
  • oregano
  • onion powder

Tips before getting started

  • Remove the middle of the cucumber, where the seeds are, before chopping and adding to the salad. This will ensure the salad doesn’t become soggy as the middle of a cucumber holds a lot of moisture
  • Cook the quinoa in chicken broth. Not only does this give the salad significantly more flavour, it increases the protein too.

What should I serve with this salad recipe?

Serve this salad as is or along side: Hot Honey Chicken Cutlets, Chicken Thighs with Garlic & Fresh Herbs, or Minute Steaks.

Substitutions & FAQ’s

How long can I keep this salad in the fridge for?
I say about 4 days or so.

What other grains can I use in this recipe?
Not a fan of quinoa? Use farrow or couscous.

How do I make this recipe vegan?
Don’t add the cheese, or add a vegan cheese alternative.

Storing instructions

Keep the salad in an airtight container and this will keep fresh in your fridge for up to 4 days.

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If you enjoyed my Mediterranean Quinoa Salad recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!

5 from 2 votes

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is loaded with crunchy bell peppers, cucumbers, sun-dried tomatoes, chickpeas, kalamata olives and tossed in the most delicious vibrant and flavourful dressing.
Prep: 20 minutes
Cook: 10 minutes
Servings: 8 people

Equipment

  • 1 pot to cook the quinoa

Ingredients 

Quinoa Salad Ingredients:

  • cups chicken stock, salted, to cook the quinoa in
  • 2 cups quinoa
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 cup cucumbers, chopped, middle removed (see Tips)
  • 1/3 cup red onion, finely chopped
  • 1 can chickpeas (540mL), rinsed & pat to dry
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/3 cup kalamata olives, chopped
  • 1 cup feta , crumbled
  • 1 tbsp lemon zest, optional, for topping

Dressing:

  • 1/4 cup olive oil, extra virgin
  • 1/4 cup sun-dried tomato oil
  • 2 tbsp kalamata olive juice
  • 1 tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1 large garlic clove, minced
  • 1/4 cup fresh parsley, chopped fine
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1/2 tsp onion powder

Instructions 

  • Begin by preparing the quinoa according to package instructions.
    Instead of using water to cook the quinoa, replace with chicken stock.
    Follow the same water ratio outlined on the packaging.
    Once cooked, add the quinoa to a large bowl and let come to room temperature.
  • In the meantime, chop the peppers, cucumber, red onion, sun-dried tomatoes, olives, and feta.
    Set aside until ready to assemble.
  • Prepare the dressing by combining all of the ingredients in a medium sized bowl and whisk to combine.
    Taste for any additional seasioning.
  • Add all ingredients to the quinoa, including the can of chickpeas, and pour over the dressing.
  • Gently toss to combine.
  • Garnish with lemon zest.
  • Let chill in the fridge for at least 30 minutes before diving in.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 20 minutes
Cook Time: 10 minutes
Course: lunch, Main Course, Salad, Side Dish
Cuisine: Mediterranean
Servings: 8 people

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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Recipe Rating




6 Comments

  1. 5 stars
    Soooo tasty. I didn’t realize the serving size was 8 people or else I might have halved it going in. BUT I’m happy to have leftovers. So fresh. Next time I might add tomatoes for a bit of a crunch. Love this so much.

    1. So happy you loved the recipe! This one is a good recipe to make in a larger batch because it keeps really well in the fridge!