Mediterranean Quinoa Salad
Prep time
Total time
Quinoa is high in protein and a naturally gluten-free grain. This salad features lots of fresh vegetables and shines with fresh herbs and an olive oil vinaigrette.
Serves: 4-6
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 cucumber diced
  • ½ small red onion finely chopped
  • 1 yellow or red bell pepper finely chopped
  • 18 grape or cherry tomatoes halved
  • ¼ cup fresh mint leaves minced
  • 2 tablespoon fresh oregano leaves minced
  • 1 can garbanzo beans rinsed and drained
  • 3-4 ounces crumbled feta cheese
  • Vinaigrette
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1-2 garlic cloves minced
  • sea salt and black pepper to taste
  1. Rinse quinoa under cold running water for a few minutes. Place quinoa in a small (2-quart) pan, and add 2 cups water. Bring to a boil. Cover and turn heat to low. Cook quinoa for 18 minutes. Remove the pan from the heat and set aside for about 7 minutes. Fluff the quinoa with a fork and allow to cool. (To speed up this process, transfer quinoa onto a large rimmed baking sheet.)
  2. While quinoa is cooking or cooling, prep vegetables. Dice cucumber, chop onion and bell pepper, and halve the tomatoes. Mince fresh herbs.
  3. When quinoa is cool, place in a large bowl. Add the vegetables, herbs and cheese; mix gently. Serve dressing on the side. (Extra dressing will keep a few days in the refrigerator for use over salads or for drizzling over vegetables.)
Recipe by Simple Saver Wife at