This bright and colorful quinoa salad is a great summertime recipe.

If you love cucumbers, tomatoes and feta, this cold salad is the perfect complement to any meal or gathering. The quinoa and light yet full-flavored homemade red wine vinegar dressing can be made ahead for ease when serving.

Some ways to “reinvent” your leftover Mediterranean Quinoa Salad:  

  • Serve it with eggs: We stumbled upon this one by accident and we’re so glad we did. Make two sunny-side up eggs (per person) and serve them with leftover quinoa salad, topped with a few avocado slices. It’s so simple and hands down one of the best breakfasts EVER! 
  • Add shrimp or chicken and enjoy the leftovers for tomorrow’s lunch!
  • A quick and easy wrap: Add a scoop of leftover quinoa salad onto a wrap, top with spinach, protein of choice, roll it up (wrap style) and enjoy! 
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Mediterranean Quinoa Salad
This bright and colorful quinoa salad is a great summertime recipe. If you love cucumbers, tomatoes and feta, this cold salad is the perfect complement to any meal or gathering. The light yet full-flavored homemade red wine vinegar dressing can be made ahead for ease when serving. Enjoy the leftovers for tomorrow’s lunch!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
Dressing:
  1. To prepare vinaigrette, whisk together all dressing ingredients except EVOO. Once combined, add EVOO, whisk and store in refrigerator until ready to use. (This vinaigrette also makes a great salad dressing.)
Salad:
  1. Cook quinoa according to directions on box or package. Allow quinoa to cool.
  2. In a large bowl, combine main ingredients. Pour dressing over main ingredients and toss together. Enjoy!
Recipe Notes

Dairy-free: Eliminate the feta cheese.

We recommend organic ingredients when feasible. 

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