Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is a simple tasty salad that is a real hit! It’s so full of flavor! From the vegetable stock and herbs to cook the quinoa to the fresh vegetables and feta cheese mixed in, this mouthwater salad is a nonstop tastebud teaser. Not to mention that this is also a fabulous low-carb and vegetarian salad as well! You gotta make this!
Pursuing the Mediterranean Diet
People along the Mediterranean Sea didn’t need to be told this, because they’ve been living it for thousands of years. But the way they eat, well, most of them, has been hailed as the healthiest way to eat, or “diet.” Their food is rich in a huge variety of fresh vegetable, nuts, healthy fats and oils, fresh fish and other lean meats. I say “diet” because this is not a fad diet, but rather their normal everyday way of eating, which is also referred to as a diet.
Several years ago I needed to turn my health around so I went with the a low-carb version of the Mediterranean Diet. I lost 40 pounds in 3 months and the numbers in my blood work were corrected. In just 3 months! So I will endorse this diet whenever I can!
Quinoa has little flavor, and often times, even after adding a bunch of flavor enhancers, it still isn’t spectacular. So, since my health depended on finding alternatives to high-carb foods, I went to great lengths to make quinoa tasty. And almost every recipe I came up with to make it tasty, fit in with the Mediterranean Diet.
Mediterranean Quinoa Salad
While I do love my pasta, rice, bread, and potatoes, I do try to limit them. It’s my personal decision as I feel it’s healthier. So I try to add in substitutions when I can. Quinoa is a great one because it’s not a grain, but a seed, and is low in carbohydrates. Now, some diets like the Keto Diet and other s-called low-carb diet toss this gem away because it’s just slightly above their range. However, this is low in carbs when compared to other choices.
My basis for this recipe was my tabouli salad. I love making a chicken tabouli salad and eating it on a pita like a taco topped with tzatziki sauce. Tabouli is made with bulgar wheat. So I figured I’d just substitute the quinoa for the bulgar wheat. Fail! The taste wasn’t the same at all. So I played around with ingredients and I found this fabulous combination!
This is my absolute favorite way to have quinoa, handsdown!
Is Mediterranean Quinoa Salad Vegetarian or Vegan?
Mediterranean Quinoa Salad is vegetarian. To make this vegan, simply leave out the feta cheese or substitute a vegan alternative.
What Ingredients Are in Mediterranean Quinoa Salad?
Quinoa
- Quinoa
- Vegetable Stock
- Lemon Juice
- Olive Oil
- Kosher Salt
- Dried Tarragon
- Dried Marjoram
- Garlic Powder
- Black Pepper
Mediterranean Quinoa Salad
- English Cucumber
- Cherry Tomatoes
- Sweet Onion
- Feta Cheese
- Kalamata Olives
- Fresh Mint
- Fresh Parsley
Ingredient Notes
Quinoa – I like to use a mix of white, red, and black quinoa, but that’s just for color. You can use any quinoa you like.
Marjoram – marjoram is a Mediterranean herb that has a nice floral flavor. Since it’s a close relative of oregano, it’s often used as a substitute for oregano, but with a milder flavor. So it’s great to use in salads, salad dressings, and other applications that you would like a more delicate flavor.
English Cucumber – I like using these, but they are more costly that regular cucumbers. You can use regular cucumbers as a substitution.
Sweet Onion – I love sweet onions! I’ve also made this with red onions, but they are much more pungent. If you use them, soak them in water for 10 minutes after you dice them. This will remove much of the spiciness.
How Is Mediterranean Quinoa Salad Made?
Quinoa
- Pour the vegetable stock and olive oil into a 2 quart saucepan and bring to a boil. Slowly pour in the quinoa stirring while pouring it in.
- Reduce the heat to simmer and add the rest of the ingredients. Cover and cook according to the instructions on the package, usually 20 minutes.
- Once the quinoa is finished cooking, place it in the refrigerator for 20 minutes to cool.
Mediterranean Quinoa Salad
- While the quinoa is cooking and cooling, cut your vegetables.
- After the quinoa has cooled, add it to a mixing bowl. Add the rest of the ingredients and mix thoroughly.
- Serve immediately or chill in the refrigerator until ready to serve.
What Can I Do with the Leftovers?
The leftovers will keep for 5-7 days in the refrigerator. I don’t recommend freezing this. But, I doubt this will last even the 5-7 days!
Useful Kitchen Tools
I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.
Other Amazing Recipes That You’ll Love!
Click on these links for other great Mediterranean recipes! Or type in “Mediterranean ” in the search bar to find even more recipes!
Mediterranean Chicken with Balsamic Fig Sauce
Mediterranean Quinoa Salad
Ingredients
Quinoa
- 1 cup Quinoa
- 2 cups Vegetable Stock
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Dried Tarragon
- 1/2 teaspoon Dried Marjoram
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
Mediterranean Quinoa Salad
- 1 cup English Cucumber, sliced and quartered
- 1 cup Cherry Tomatoes, quartered
- 1 cup Sweet Onion, diced
- 1 cup Feta Cheese
- 1/2 cup Kalamata Olives, sliced
- 2 Tablespoons Fresh Mint, chopped
- 1 Tablespoon Fresh Parsley, Chopped
Instructions
Quinoa
-
Pour the vegetable stock and olive oil into a 2 quart saucepan and bring to a boil. Slowly pour in the quinoa stirring while pouring it in.
-
Reduce the heat to simmer and add the rest of the ingredients. Cover and cook according to the instructions on the package, usually 20 minutes.
-
Once the quinoa is finished cooking, place it in the refrigerator for 20 minutes to cool.
Mediterranean Quinoa Salad
-
While the quinoa is cooking and cooling, cut your vegetables.
-
After the quinoa has cooled, add it to a mixing bowl. Add the rest of the ingredients and mix thoroughly.
-
Serve immediately or chill in the refrigerator until ready to serve.
This recipe is quick and easy. It tastes so fresh and light. I had to add some chicken cubes to it with the same seasonings because my family are carnivores. But everyone loved it., even my picky eaters. I took the leftovers for lunch the next day and even without chicken was filling but light. Will definetly make again
Carnivores! I love it, lol! This is one of my favorite salads. I have added chicken breast to this at times as well. I’m so glad you like it!