Mediterranean Quinoa Salad

Posted on Jan 6 2013 - 12:14pm by Barry C. Parsons

Mediterranean Quinoa Salad – a versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

This Mediterranean quinoa salad recipe shows that quinoa seems to be everywhere these days… and for good reason. It is a high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium. We have been using it for a while now at our house as a more nutritious substitute for rice and sometimes pasta. I actually prefer the taste and firmer texture to rice or couscous.

This recipe is one that we always made with couscous and have now adapted to quinoa. The great thing about this recipe is that it can be served hot or cold. We served it hot as a side dish with some chicken souvlaki and tzatziki last week. The leftovers were served as a cold quinoa salad the next day and was just as delicious. For extra flavor we sometimes add some crumbled feta cheese too.

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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Mediterranean Quinoa Salad - a versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad.
  • 1 cup quinoa
  • 1/2 tsp salt
  • 1 1/2 cups water
  • 2 diced tomatoes
  • 1 cup diced bell peppers
  • 1 cup diced cucumber
  • 1 cup chopped kalamata olives
  • 1/4 cup chopped green onion
For the Lemon Oregano Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • juice and finely minced zest of one lemon
  • 2 tbsp chopped fresh oregano or 1 tbsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  1. Bring the water, salt and quinoa to a boil over low heat.
  2. Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
  3. Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
  4. Toss everything together with the Lemon Oregano Dressing.
For the Lemon Oregano Dressing
  1. Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
  2. Pour over the salad while warm and toss very well.
Recipe Notes
Can be served as a hot side dish or as a cold lunch or side salad.


9 Comments so far. Feel free to join this conversation.

  1. Natalie May 30, 2015 at 5:00 pm - Reply

    I didn’t have olive, but I had feta… crumbled some of that in there and YUM YUM~

  2. Donna June 14, 2015 at 12:38 pm - Reply

    Oh My….I think I just found a recipe for my lunches this week…Gonna cook up a batch of quinoa. Thanks!!

  3. Marlea Gallagher April 22, 2016 at 2:56 pm - Reply

    I have made it three times so far I love it and surprisingly

    so does my whole family. It is healthy–all win food.

  4. Me July 17, 2016 at 11:47 pm - Reply

    I saved this pin for the steak recipe, but instead you give me a rice recipe …what a waste of my time!!!

    • Barry C. Parsons August 19, 2016 at 12:00 pm - Reply

      You understand that I had nothing to do with your misbehaving pin, right? Why would I put up a misdirecting pin on my own website?

  5. Karen Troendle November 1, 2016 at 6:10 pm - Reply

    Wow, this recipe is amazing. I made it exactly as shown. The lemon oregano dressing is so good.

  6. Daphne November 3, 2016 at 4:36 pm - Reply

    Made it for supper tonight. Instant fav!!! Will definitely be making this again and again. Thanks for sharing Barry πŸ˜ƒ

  7. Emily April 7, 2017 at 10:09 pm - Reply

    I was wondering if the olives have to be added? Would taking something away from the salad make it less of what it needs to be? (not sure how to ask the last question. Will everything turn out ok even tho something will be missing?)

    • Barry C. Parsons April 19, 2017 at 4:49 pm - Reply

      Don’t add them if you don’t like them. Still plenty of flavour in there.

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