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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

One of my resolutions was to feed my family more whole grains. And this Mediterranean quinoa salad is the way to do it. I’m lucky that my family loves olives and will eat them in anything. Who wouldn’t love a quinoa salad filled with red onion, red pepper, tomatoes, kalamata olives and feta cheese? So many great flavors in one bite and finished off with the freshness of the cilantro….Delish! Quinoa itself doesn’t have much flavor; it’s what you put with it that gives it the flavor. I’ve found that letting the quinoa cool to room temperature and then adding the red wine vinegar and olive oil before all of the other ingredients really lets the flavors seep into the quinoa. And a flavorful quinoa salad can’t be beat. Serve it for lunch, as a side with dinner or as a quick after school snack. It keeps well in the fridge and can be eaten at room temperature or cold. All great options when trying to please a family. 

My family wasn’t big on whole grains, but I have been slowly incorporating more into their meals. And maybe I just haven’t given them enough credit, because when I serve it, they eat it. Maybe more of the blame should go on me here. Brown rice, quinoa salad, steel cut oats and couscous all make regular appearances on our table. I’m still looking to do more – what great recipes do you have for whole grains?

Mediterranean Quinoa Salad

 

Mediterranean Quinoa Salad
 
Prep time

Cook time

Total time

 

A quinoa salad filled with olives, red onion, tomatoes, and feta cheese.
Recipe type: sides and salads
Serves: 4-6

Ingredients
  • 2 cups water
  • 1 cup uncooked quinoa
  • ⅓ cup red wine vinegar
  • ¼ cup olive oil
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 2 Roma tomatoes, seeded and diced
  • ½ cup chopped kalamata olives
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh cilantro
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • Juice of one lemon

Instructions
  1. Bring quinoa and water to a boil over medium heat. Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa. Fluff with a fork and cool for 5 minutes.
  2. Add the oil and vinegar and let quinoa come to room temperature.
  3. Add onion, tomatoes, pepper, olives, cilantro, and salt and pepper. Stir gently. Add feta cheese and gently combine. Chill for 2 hours to let flavors combine. Squeeze lemon juice over salad right before serving to brighten flavors.

20 Comments

  1. I love quinoa. I recently made a quinoa salad but this version looks even tastier. I am so impressed with your blog. The recipes are amazing, as is the photography. I literally read through the whole thing tonight! Keep up the great work!

    • Wow, what a compliment! Thanks so much for your kind feedback! I’m so happy you found us!

  2. This looks delicious! I’m a huge fan of Greek flavors and ingredients, so this is right up my alley. I’ll definitely be making this for my family! :-)

    • Aren’t Greek flavors amazing? I hope your family enjoys it as much as mine. :)

  3. I made this for dinner last night, and it was amazing! So easy and delicious. Can’t wait to make it again for summer picnics/bbq’s, and impress family and friends.

    • Hi Katie, Thanks! Glad you liked it. It is even better the next day! Enjoy!

  4. This was great!

    • Thanks, Dawn!

  5. This recipe looks delicious! We just got a rice cooker (which makes cooking quinoa easy, too!) and I am in search of a nice quinoa salad recipe. I’m definitely going to try yours! Beautiful photos, too. :-)
    Annie recently posted…Weekly Photo Challenge: ColorMy Profile

    • Hi Annie! How fun to have a rice cooker-this salad is even better the next day! So happy you like the pictures :)

  6. I found a great grain combo at Trader Joes, actually two that my husband doesn’t complain too much about eating! The first is a brown rice medley with long grain brown rice, black barley and daikon radish seeds. It’s great just served as a side instead of white rice. The second, which I really love, is called Harvest Grains Blend. It has a combo of Israeli style couscous, orzo, baby garbanzo beans and red quinoa. It is delish served hot (cooked in chicken broth) with a good addition of fresh parmesan, or cold as a “pasta” salad. I think it would be great with your greek ingredients.

  7. When cooking quinoa I use low sodium chicken stock and dry basil to cook the quinoa in. It adds great flavor to the quinoa.

  8. This is the first time I’ve made quinoa and this recipe was fabulous. I’ve already bought the ingredients to make it again!

    • I’m so glad it was a hit! Love healthy salads :)

  9. Thank you for this recipe. I’ve been buying almost this exact salad from a stall in our local farmer’s market and I’ve been dying to make it myself because it’s so tasty and healthy. This randomly came up in my Facebook feed today so I can’t wait to try to make it myself.

    • I’m so glad you found us! Let us know how it turns out :)

  10. This sounds just like the couscous salad (Taboulé) I often make in summer! But I think quinoa has more fiber and so I´ll definitely give it a try! :)
    For anyone lacking time (as I often do) couscous is a great alternative for a quick meal, as it only needs to be soaked and you can quit the cooking time … ;)

    • Thanks for the tip! Quick salads are the best!

  11. This looks delish! Can it be made a day ahead? Anything you would change in order to do so? Thanks!

    • Yes, it can definitely be made a day ahead. It will keep for a few days in the refrigerator beautifully!

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