Mediterranean quinoa salad
This Mediterranean quinoa salad is one of my favorite salad recipes of all times. It is super refreshing, easy, nutritions and extremely tasty.
I have been using quinoa quite a bit lately. This Mediterranean quinoa salad is the amazing and I know I will be coming to this recipe for time to come. I just simply love this type of seed. I have bought different types, like a tricolor one which I really liked, but for the most part the plain conventional one is the one that I use.
The most important thing I have found about cooking quinoa is that you must cook the quinoa on a rice cooker. If you have a rice cooker, you must cook your quinoa in it. Your quinoa will come out perfect and not over cooked. I have cooked quinoa on the stove several times and every single time I have messed it up by over cooking it.
If you don’t have a rice cooker I urge you to get one. They are fairly inexpensive and so so convenient. I use it at least 2-3 times per week and now with me making quinoa I will be using it even more. The rice comes out perfect, and so does the quinoa. The rice cooker is one of my favorite kitchen appliances, besides my crock pot and food processor.
I have also found that cooking quinoa with vegetable stock gives the quinoa a very good flavor. You can cook it with chicken stock if you like or just plain water, which is what I do many times as well.
Also, you can add any veggies of your choice and make this salad your own. I am loving quinoa lately, and I think I will be using this seed for a long time to come.
If you haven’t started adding quinoa to your diet you should because it is said to be the seed of the future. Not only quinoa is gluten free but it is rich in iron, B2, fiber, manganese, magnesium and protein.
Let me know if you try this refreshing and yummy Mediterranean quinoa salad. I know I will be making this all summer.
Until my next post,
Stay safe and enjoy!
I think this has become one of my favorite salads. Don’t skip the fresh herbs. They make the salad refreshing and unique with the mint and dill flavors. I am going to make this all summer it is that good!
PrintMediterranean quinoa salad
Miryam's original recipe
Yield: 4-6 servings
Total Time: 20-25 minutes
Ingredients:
- 2 cups dried quinoa
- 8-10 oz Kalamata olives, drained
- 15 oz chopped cherry tomatoes
- 10 oz fetta cheese, cubed
- 3-4 green onions, chopped
- 2 carrots, finely chopped
- 1/3 cup rice wine vinegar, free of high fructose corn syrup
- 3 Tbsp extra virgin olive oil
- 1 oz fresh dill, chopped
- 1 oz fresh mint, chopped
Directions:
Cook quinoa according to package instructions. I cook mine in a rice cooker and it always comes out perfect.
In a large mixing bowl place all of the ingredients and combine. Store in the refrigerator, covered, for 1-2 hours to chill before serving.
Nutrition facts calculated based on the recipe giving 4 servings.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
This looks delicious! I’ll have to try making it sometime during the week. I love quinoa. Is it 2 cups of dry quinoa or two cups of cooked quinoa?
Dry quinoa :-) I will make the change in the instructions!! Thanks for stopping by.
Miryam, this was YUMMILICIOUS! I just made it for dinner and LOVED it. I’m a quinoa fan so really look forward to creative recipes using quinoa and this one tops the charts for me. Thanks so much for sharing :)
Oh superb, i am glad you liked it. I normally take this salad to gatherings and they always want the recipe. I think the using fresh herbs is what makes this salad so yummy. Thanks for stopping by and letting me know how the salad turned out for you :-)
WoW! This looks fabulous! I’m surprised that mint is on the ingredient list. I will definitely have to try it! Thank you! Have a great day!
The herbs is what makes this salad superb :-) I hope you get to try it soon. Thanks for stopping by.
mmmmhhh… Miryam, this looks awesome!!! The perfect summer salad after a long day at work (and lunch the next day ;)) Thanks for sharing!!
xox Amy
Thanks so much. I hope you get to try it soon, we loved it :-) Thanks for stopping by.
This looks fabulous Miryam! Love the use of mint to change things up. Your photos are stunning. :)
Thanks so much. I hope you get to try it soon :-) Thanks for stopping by.
Hi there Miryam !
Another recipe WINNER ! Am bringing my 2nd batch of this to another summer gathering in less than a wk’s time !
Made 2 adjustments:
– used Amaranth grain this time instead of quinoa
– added radishes and red pears
Thank You !
You are inspirational !
Namaste,
Kerry
Super cool. Me too I am bringing this tomorrow for a BBQ pool party. I will add some chick peas to it. The radishes and pears sound yummy :-)
Concerned? 500 calories a serving or in total?
Miryam, This looks like a really delicious salad. I like your idea of cooking quinoa in the rice cooker- I always do it stovetop but the rice cooker is awesome for this too I bet.
It was so great meeting you at BlogHer Food this weekend! I’m excited to start following your blog! -Mallory
Hey Mallory, it was great to meet you too. I am sure we will be able to meet again since we live so close :-) Thanks for stopping by and I will be following you too!!
This looks amazing. I am new to quinoa and only have found one or two recipes I like (and that my husband will eat). I definitely will be printing this out and giving it a whirl. My question is, in the rice cooker, do you set it on the white rice setting to cook? Thank you so much for your response! I’ll be checking back for new amazing recipes often!
I only have one setting on my rice cooker. Is kind of old fashion :-) but I will guess that the white rice setting will be sufficient bc brown rice tends to cook longer. Thanks for stopping by.
If you are using a rice cooker how much water do you use for the 2 cups of quinoa?
I use double the amount of water :-)
Hi if I am using a rice cooker and add 2 c. Quinoa so do I add 4 c . Of water ?
That is correct :-)
I made this a few days ago to pack in my lunch that I take to work. I made the recipe as written (I added a chopped red bell pepper) even though I don’t usually like dill. Turns out I still don’t really like dill! Otherwise the salad is excellent and keeps me full all afternoon. I will try making it again with different herbs. Any suggestions for what to sub for the dill? I was thinking basil.
Yes basil would be great with it. Any herb of your choice really :-) Thanks for stopping by.
Hi there! Just wondering if the carrot is raw or cooked. I use quinoa alot and I’m looking forward to trying this one :)
It is raw :-)
Very colorful! All of these ingredients mixed together must be very delicious, Miryam!
I added red pepper and cucumber and cut down to only 1 cup of Quinoa to help cut back on the calories. I also sometimes use lime juice instead of vinegar. It’s a yummy salad. Great idea to use a rice cooker.
Thank you.