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    Home » Dinner » Salads

    Published Oct 9, 2017 (Updated Jul 27, 2023) by Heather Bilyeu

    Mediterranean Quinoa Salad

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    Mediterranean Quinoa Salad

    My mind is craving all things soup, chili, stews and cozy fall foods. However, my body is still craving fresh summer fruits and veggies. I feel conflicted and torn.  I want to want snuggle up in a big bowl of chili and cornbread, but not on an 80-degree day. I do not care if it is October or not I just can't. I am actually not mad at all about the warm fall so far. I not a fan at all of the cold, so the longer warmth lingers around here the longer I can put off pulling out the bulky winter coat. I am a big fan of that!

    Mediterranean Quinoa Salad quinoa cooked in a clear bowl on white table

    I have been craving cucumbers, tomatoes, and red onions recently. Actually since my sweet college roomie and her husband came and stayed a weekend with us not too long ago.  She talked about how she was eating them as a salad every day and the craving monster hit my mind and tummy hard. Like that's all I want to eat, which is weird because it wasn't long ago I hated all three of those veggies. Now all I want is for them to be tossed lightly in balsamic vinegar, salt, and pepper. It is delicious, promise, you have to try it. Taste buds change, I can't explain it but I am glad they do.

    Mediterranean Quinoa Salad dressing in mason jar

    So thank you to my roomie for this salad inspiration. I thought I would take those basic flavors and turn it up a notch to turn it into a more hearty side or salad in the form of Mediterranean Quinoa Salad.

    pouring dressing over Mediterranean Quinoa Salad

    It takes about 30 minutes to make (thanks to roasting the chickpeas--it's a must, but you can totally just add a drained can and cut down on prep time). While those are roasting, make quinoa according to package directions.  Diced your cucumber and onion. Add to a bowl along with the sun-dried tomatoes, olives, and feta. Make the simple lemon dressing (which I only ended up using about half of). Add in quinoa and chickpeas once finished, toss, add dressing, toss and done!

    Mediterranean Quinoa Salad on white plate with a fork

    You can serve this as a side, eat as a mid-day snack or add on top of a bed of spinach with some turkey meatballs for dinner (this may or may not be what I planned for dinner tonight). Keep covered in the refrigerator for 3-4 days and enjoy some meal prep work being finished.

    It is healthy, light and still savoring all of the flavors of summer with a Mediterranean twist. Not to worry,  I have plenty of cozy and hearty meals coming your way, just not until the weather cools a little. In the meantime get filled up on Mediterranean Quinoa Salad and enjoy!

    Want to enjoy more mouthwatering salads? These two will not disappoint!
    • Summer Spinach Salad
    • Winter Quinoa and Kale Salad
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    Recipe

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    Mediterranean Quinoa Salad on with table with a red and white tea towel

    Mediterranean Quinoa Salad


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    • Author: Heather
    • Total Time: 1 hour 5 mins
    • Yield: 8-10 1x
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    Description

    Mediterranean Quinoa Salad has all the flavors of summer packed into a Mediterranean style dish. Enjoy this alone or on top of a salad!


    Ingredients

    Scale
    • 1 Cup Quinoa, uncooked
    • ½ Cup Red Onion, diced
    • ½ Cup Cucumber, diced
    • 3oz Sundried Tomatoes
    • 4oz can Slice Black Olives
    • 3oz Feta
    • 15oz can Chickpeas, roasted

    For the Dressing:

    • ¼ Cup EVOO
    • ¼ Cup Lemon Juice
    • ¼ Teaspoon Salt
    • ¼ Teaspoon Pepper
    • ½ Teaspoon Garlic Powder
    • I Tablespoon fresh Parsley, chopped
    • 1 Tablespoon fresh basil, chopped
    • 1 Teaspoon Honey

    Instructions

    1. Roast Chickpeas according to the recipe.
    2. Cook quinoa according to package directions.
    3. In a large bowl add in diced red onion and cucumber. Then sundried tomatoes and a can of sliced black olives. Set aside
    4. To make the dressing, add all dressing ingredients into a mason jar. Screw lid on tightly and shake until all combined.
    5. Add in cooked quinoa and roasted chickpeas to the large bowl. Pour over about ½ of the dressing and toss until well combined. Add feta on top and enjoy!
    • Prep Time: 35 mins
    • Cook Time: 30 mins
    • Category: Salad
    • Method: Cooking
    • Cuisine: American

    Nutrition

    • Serving Size: ½ cup
    • Calories: 196
    • Sugar: 6.4 g
    • Sodium: 306.6 mg
    • Fat: 5.3 g
    • Carbohydrates: 30.1 g
    • Fiber: 5.2 g
    • Protein: 8.4 g
    • Cholesterol: 9.5 mg

    Keywords: Mediterranean Quinoa Salad

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

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