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Quinoa Salad Recipe (Mediterranean Style)

This is the best quinoa salad ever! It's crunchy, refreshing and full of flavor. This mediterranean style quinoa salad is made with cucumbers, bell peppers, onions, tomatoes and lots of delicious herbs.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings : 4

INGREDIENTS
 

  • 1/2 cup quinoa
  • 1 cup water
  • 1 medium tomato
  • 1 medium bell pepper (any kind)
  • 1 small onion
  • 1 medium cucumber
  • mint and dill leaves (handful)
  • 2 tbsp dried cranberries or raisins
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • feta cheese (crumbled, as needed)
  • pumpkin seeds (as needed)
  • salt (as needed)

INSTRUCTIONS
 

Cook the Quinoa

  • Some quinoa need to be washed/soaked (read the package for instructions)
  • To 1/2 cup quinoa add 1 cup water, 1/2 tsp salt and bring it to a boil. Reduce flame to low, cover and cook for 10-15 mins
  • Switch off the flame and let it rest for 10 mins. Once rested, fluff it with a fork. It should be perfectly cooked and fluffy

Prep the Vegetables

  • Clean all the vegetables and herbs thoroughly. Use 1 tsp baking soda per litre (34 oz) of water and soak all the vegetables for half hour. Rinse under running water after soaking
  • Dry the herbs with a salad spinner or paper towels. This will prevent the salad from going soggy
  • Dice the tomato, bell pepper, onion and cucumber into evenly sized pieces. This way you get a little bit of everything in each bite
  • Finely chop mint, dill and cranberries/raisins. Adding these ingredients makes the salad very fragrant and delicious so please don't skip it

Assemble the Salad

  • Combine the chopped vegetables with the cooked quinoa in a large bowl
  • Add extra virgin olive oil, lemon juice, crumbled feta cheese, pumpkin seeds and mix well. Taste and adjust salt if needed. You can also add more feta cheese
  • Serve and garnish each plate with some more feta cheese and pumpkin seeds

NOTES

TIPS
  • For meal prep, cook a large batch of the quinoa so you can prepare the salad in half the time
  • Core the cucumbers if you don’t like their seeds
  • Cucumbers can be peeled as per preference
  • Soaking the diced onion in water for 15 minutes will soften it’s taste and will be more palatable
 
SUBSTITUTES
  • Pumpkin seeds: Pistachio, almonds, walnuts and pine nuts
  • Dried cranberries or raisins: Diced apples, pomegranate, pear
  • Feta cheese: Crumbled goat cheese or cottage cheese
  • Mint/dill: Parsley and cilantro

NUTRITION (per serving)

Calories: 235kcalCarbohydrates: 23.5gProtein: 7.2gFat: 13.6gSaturated Fat: 3.1gCholesterol: 8mgSodium: 143mgPotassium: 458mgFiber: 3.5gSugar: 4.9gCalcium: 79mgIron: 3mg
Nutrition Disclaimer
Nutrition Facts
Quinoa Salad Recipe (Mediterranean Style)
Amount per Serving
Calories
235
% Daily Value*
Fat
 
13.6
g
21
%
Saturated Fat
 
3.1
g
19
%
Cholesterol
 
8
mg
3
%
Sodium
 
143
mg
6
%
Potassium
 
458
mg
13
%
Carbohydrates
 
23.5
g
8
%
Fiber
 
3.5
g
15
%
Sugar
 
4.9
g
5
%
Protein
 
7.2
g
14
%
Calcium
 
79
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword mediterranean quinoa salad, quinoa salad, salad recipe
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