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 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! 

Print Recipe

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!

Course

Appetizers, Gluten-Free, Side Dishes

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

Main Ingredients:

• 2 cups quinoa
• 1 & 1/2 large cucumbers, sliced and quartered
• 1 & 3/4 cups cherry tomatoes, cleaned and halved
• 1 cup finely chopped red onion
• 1 cup block feta cheese, crumbled

Dressing:

• 1/4 cup red wine vinegar
• 1/2 teaspoon Dijon mustard
• 2 cloves finely chopped garlic
• 1 teaspoon Italian herb blend
• 1/2 teaspoon Himalayan pink salt
• 1/2 teaspoon black pepper
• 1/2 cup extra virgin olive oil

Course Appetizers, Gluten-Free, Side Dishes Prep Time 10 minutes Cook Time 30 minutes Servings Ingredients Main Ingredients: 2 cups quinoa 1 & 1/2 large cucumbers, sliced and quartered 1 & 3/4 cups cherry tomatoes, cleaned and halved 1 cup finely chopped red onion 1 cup block feta cheese, crumbled Dressing: 1/4 cup red wine vinegar 1/2 teaspoon Dijon mustard 2 cloves finely chopped garlic 1 teaspoon Italian herb blend 1/2 teaspoon Himalayan pink salt 1/2 teaspoon black pepper 1/2 cup extra virgin olive oil

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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