Mediterranean quinoa salad with quinoa, tomato, cucumber, feta cheese and Kalamata olives. Packed with protein, fiber and flavour it makes healthy and easy dinner, meal prep for the week (place in Mason jars for lunches) or bring to a potluck. Hooray for summer when we can eat salads and don’t feel cold!
Do you feel like the hype over quinoa and kale are over? Me too. I think these 2 food items either have become staples for those who like them or have been gladly forgotten. And I’m so happy we are at this stage of new normalcy because social media stopped screaming that kale is a cure for all or is a life threatening vegetable. Okaaay…
MY LATEST RECIPESThis Mediterranean quinoa salad recipe is a very-very old recipe of mine I posted back in 2013 when quinoa was just a new thing. I updated the photos, the recipe (a tiny bit) and stocked my fridge with deli style healthy salad. Its beauty is that it refrigerates well and tastes better with each day.
Need more quinoa salad inspiration? Check out my broccoli quinoa salad, quinoa tabbouleh salad and kale and quinoa salad.
How to Make Mediterranean Quinoa Salad
- Cook quinoa as per package instructions.
- In a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, cumin and pepper.
- Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad Recipe with quinoa, tomato, cucumber, feta cheese and olives. Packed with protein, fiber and flavour healthy easy dinner, meal prep or potluck salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
Ingredients
- 1 cup quinoa, dry
- 1 medium tomato, chopped
- 1/2 long English cucumber, chopped
- 1 large bell pepper, chopped
- 2 large avocado, chopped
- 1/4 cup red onion, minced
- 1/2 cup parsley or cilantro, finely chopped
- 1/2 cup feta cheese, crumbled
- 20 Kalamata olives, pitted
- 3 tbsp olive oil, extra virgin
- 1 lemon or lime, juice of
- 1 tbsp cumin, ground
- 1/2 tsp salt
- Ground black pepper, to taste
Instructions
- Cook quinoa as per package instructions.
- In a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper.
- Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.
Store: Refrigerate covered for up to 2 days.
Did you make this recipe? Please give it a star rating in the comments.
This salad is good. For my taste, the cumin was a little overpowering and I use cumin in other recipes. Next time I will put in less. Overall, very easy to make and quick.
This salad was so good. I added a bit of sun-dried tomatoes and we really enjoyed it.
★★★★★
Just made this and OMG…YUUUUUUM!!! Love quinoa and love these flavors. Thanks for this
🙂 I have the same reaction to all quinoa salads.:) Glad you liked it.
Has anyone made this a day in advance or is it better to combine on the serving day?
Either or works. The salad doesn’t become soggy the next day.
Just made this recipe, it was delicious. The whole family loved it and it’s all gone.
Just made this recipe. Wonderful. Definitely will make again and again! Thanks for sharing.
Awesome, Pam! I make this one quite often too.
I’m gonna try your recipe. I cook quinoa is bulk in my electric pressure cooker & freeze in 1 C portions so I’m never without it. Even feed it to my parrots.
Gotta keep your loved ones healthy too.:)