I used my almost dry tomatoes and followed the rest of the recipe. If you’re really adventurous, try oil-cured black olives (found at the Olive Bar). Dressing: I hope you love it too! Drain and chop a small jar of roasted red bell peppers and add to the salad mix along with the remaining vegetables. Simply omit the Feta cheese for a vegan Greek Quinoa Salad. These are dense, rich, meaty black olives with a pungent and briny bite. Healthy, easy and SO delicious, this fresh Mediterranean quinoa salad comes together quickly and makes a perfect side dish for so many meals (or better yet, a tasty, meatless lunch or dinner)! I made this for a party on July 2nd, and people went crazy for this. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa). Thanks, Misty – glad you love it! I made this as written for lunch yesterday and today made again but mixed in some chopped baby kale from my CSA box AND some “salad shrimp”. Never. I tasted it and it is delicious! Sprinkle with the feta cheese and toss lightly. It’s also really great paired with a roasted pork tenderloin or baked chicken. I subbed sun-dried black olives for the canned, fresh red bell pepper for the roasted, and fresh mint for the cilantro, but none of those changes would have altered the salad too drastically. Tips to use every part of the vegetable -. the goat cheese goes particularly well with the above mentioned roasted peppers. Rinse the quinoa very well in a fine mesh strainer; drain well. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa). We create & photograph vegetarian recipes Rinse the quinoa very well in a fine mesh strainer; drain well. Salad/Serving Bowl Virginia to Utah with five kids ages 15, 12, 9, 6, 3. Replace the feta with an equal amount of crumbled goat cheese (either plain or garlic & herb). Looks wonderful but I am confused about the 2 hour cook time that is listed. I’m making it for a pot luck next week. I made it with kalamata olives- yum! Thank you for this new recipe which will now be a regular for us! I really like farro and am always looking for new ways to enjoy it, so I subbed it here and it was awesome! Make this recipe vegan by omitting the cheese. I made this recipe as stated using cilantro. Served it with a chicken sausage I put on the grill and fresh sliced watermelon. Combine the quinoa and broth in a saucepan and bring to a simmer. I bought chopped olives since that is what the recipe called for, however when I was preparing the salad I saw that it should have called for a 6 oz can of sliced olives, or a 6 oz can of olives. I hate to brag, but I’ve been a fan of quinoa salads for quite a while now (like this mango and black bean favorite). It is mandatory to procure user consent prior to running these cookies on your website. Hi Janice, I’m so glad you loved the salad! 1 cup diced roasted red bell peppers (8-ounce jar, drained) Sprinkle with the salt, pepper, and a few pinches of red pepper flakes, and toss again. Mediterranean Quinoa Salad it would also be good with marinated artichoke hearts. 30 minutes But probably right about 6 cups. Yay, I’m so glad you’ve been loving it and the hummus! Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. It was so easy, looked beautiful and tasted delicious! 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half) I actually feel as though I’m honoring them by doing so. ","position":1,"name":"Rinse the quinoa very well in a fine...","url":"https:\/\/www.melskitchencafe.com\/mediterranean-quinoa-salad\/#mv_create_1359_1"},{"@type":"HowToStep","text":"In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil. Save my name, email, and website in this browser for the next time I comment. A 30-minute Mediterranean Quinoa Salad recipe that you can make for lunch or as a side dish for any of your meat dishes. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Some of you awesome kitchen sleuths even guessed that it was a Mediterranean quinoa salad! Have fun customizing it based on what you’re craving or what you have on hand. Privacy Policy. Here’s what you’ll need to make this Mediterranean quinoa salad recipe: Find the complete recipe with measurements below. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. I used the chopped olives but think it would be better with sliced olives. Quick and easy to put together, especially if you’re using quinoa that was previously cooked. Oh my goodness this salad is heaven! Hey Robyn – good luck with your trip! Thanks, Alex! Not only is it simple, simple, but it’s packed full of tasty vegetables, crunchy textures, and delicious flavors. Quinoa: if using already cooked quinoa, you'll want about 1 1/2 to 2 cups. A healthy recipe of light summery Mediterranean ingredients which can be found yearround. ","position":3,"name":"Whisk the dressing ingredients together and pour over...","url":"https:\/\/www.melskitchencafe.com\/mediterranean-quinoa-salad\/#mv_create_1359_3"},{"@type":"HowToStep","text":"Sprinkle with the feta cheese and toss lightly. Also, as a sidenote, usually the roasted bell peppers (in jars) are by the pickles and/or olives at the grocery store. Harvest Pasta Sauce {Trader Joe's Copycat}. Cook Time: #oldfashioned. Five Years Ago: Orange Creamsicle Cookies, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Mediterranean Quinoa Salad ","author":{"@type":"Person","name":"Mel"},"datePublished":"2018-12-13","recipeYield":6,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/mediterranean-quinoa-salad3-320x320.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/mediterranean-quinoa-salad3-480x360.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/mediterranean-quinoa-salad3-480x270.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/mediterranean-quinoa-salad3.jpg"],"recipeCategory":"Salad","prepTime":"PT15M","cookTime":"PT15M","performTime":"PT15M","totalTime":"PT30M","recipeIngredient":["3 tablespoons olive oil","2 tablespoons red wine vinegar","1 tablespoon fresh lemon juice","1 clove garlic, finely minced or pressed through a garlic press","Pinch of dried oregano","Salt and pepper to taste, start with about 1\/4 teaspoon each and add more, if needed","2\/3 cup uncooked quinoa","1 1\/3 cups chicken broth (I use low-sodium)","1 cup chopped olives (6-ounce can, drained and sliced in half)","1 cup diced roasted red bell peppers (8-ounce jar, drained)","1 cup diced cucumbers, about 8 ounces","1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)","2-3 green onions, finely chopped","1\/4 to 1\/3 cup chopped fresh cilantro or basil","1\/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces"],"recipeInstructions":[{"@type":"HowToStep","text":"Rinse the quinoa very well in a fine mesh strainer; drain well. This Mediterranean quinoa salad recipe is hearty, healthy, and packed with fresh flavor! Simply: Make the vinaigrette. A quick, healthy, filling meal! In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, herbs, feta, olives, onion, and pine nuts. We’ve come a long way as a society, haven’t we? This was excellent. I love seeing all the goodness you are whipping up in your kitchens! This Mediterranean quinoa salad is seriously delicious served with a simple grilled entree (like these tender pork chops or this lemon garlic grilled chicken). This website uses cookies to improve your experience, you can opt-out if you wish. And if you happen to have leftovers, you’re in luck! Everything from the farmers market! If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing. Combine the quinoa and broth in a saucepan and bring to a simmer. I must admit I’m not fond of quinoa. These cookies will be stored in your browser only with your consent. This is so delicious and I am trying to put together the nutrition behind it. In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil. Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Hi Roxane, it’s the slow roasted tomatoes – you can make them up to 3 days in advance and keep them in the fridge. I’ll be making it again and again. Blueberry Custard Pie with Buttery Pecan Streusel, 1 1/3 cups chicken broth (I use low-sodium), 1 cup chopped olives (6-ounce can, drained and sliced in half), 1 cup diced roasted red bell peppers (8-ounce jar, drained), 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half), 1/4 to 1/3 cup chopped fresh cilantro or basil, 1/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces, 1 clove garlic, finely minced or pressed through a garlic press, Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed.