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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

I feel like the quinoa trend went from zero to one-hundred in the matter of a week a few years ago. What did we all do before quinoa?

My first memory of qunioa was a big Mediterranean quinoa salad, loaded with fresh veggies, delicious herbs, and a tangy red wine vinaigrette.

Gluten Free and Vegan Mediterranean Quinoa Salad

After many years of cooking qunioa in all the things, my own version of the Mediterranean qunioa salad is still near and dear to my heart. I can’t wait to share it with you all!

Let’s make a Mediterranean quinoa salad!

This salad is:

Tangy

Colorful

Protein packed

Flavorful

& easy-to-make

Healthy Mediterranean Quinoa Salad Recipe

If you’re looking for a fresh, hearty, and flavorful salad, this recipe is for you. Pack it in your week day lunch, serve it at your next party, or throw it in your picnic basket for your day at the beach!

With only 11 ingredients and 20 minutes, you can have this delicious salad on your table in no time.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my masala lentil salad, summer panzanella, pretty pink slaw, or avocado pesto pasta salad.

Mediterranean Quinoa Salad Recipe

Mediterranean Quinoa Salad

If you’re looking for a fresh, hearty, and well-flavored salad, this recipe is for you. With only 11 ingredients and 20 minutes, you can have this delicious salad on your table in no time.
Prep Time20 mins
Total Time20 mins
Course: Entrée, Salad, Side
Cuisine: Gluten Free, Vegan
Yield: 2

Materials

Salad:

  • 1 cup quinoa dry, cooked according to package directions and refrigerated
  • 1 cup cherry tomatoes halved
  • 1 medium sized cucumber sliced into 1/4 inch rounds and quartered
  • 1/2 large red onion finely chopped
  • 2 Tbsp. fresh oregano roughly chopped
  • 1 Tbsp. fresh mint roughly chopped

Vinaigrette:

  • 4 Tbsp red wine vinegar
  • 1 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp. sea salt
  • Pinch black pepper
  • Pinch cayenne powder optional- for spicy flavor

Instructions

  • In a large bowl, toss quinoa, cherry tomatoes, cucumber, onion, oregano, and mint. Set aside.
  • In a small bowl, whisk all vinaigrette ingredients. Taste and adjust seasonings.
  • Drizzle vinaigrette over salad, toss, and refrigerate until ready to serve.
  • Leftovers with keep in airtight container, refrigerated for about 3 days.

Notes

Nutrition is a rough estimate of 1/2 of the recipe.

Nutrition

Serving: 1bowl of 2 | Calories: 436kcal | Carbohydrates: 67g | Protein: 14.5g | Fat: 13.1g | Saturated Fat: 1.9g | Fiber: 10g | Sugar: 5.4g

The Local Sprout

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