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+ servings

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 minutes
Total Time20 minutes
Course: Entrée, Salad, Side
Cuisine: Gluten Free, Vegan
Yield: 2



  • 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


  • 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


  • 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.


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


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