mediterranea quinoa salad
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Mediterranean Quinoa Salad

Course: Meal, Plant-based, Salad
Keyword: meal


  • 1 cup quinoa uncooked, white or multicolored quinoa is fine
  • 2 cups chicken broth or stock unsalted
  • 1 bayleaf
  • 1-2 cloves garlic minced
  • 1/4 cup red onion diced
  • 2 Tbsp lemon juice fresh squeezed
  • 1/4 cup kalamata olives pitted and sliced in half
  • 2 Tbsp extra-virgin olive oil
  • 1 1/2 cups English cucumber peeled and diced
  • 1/2 cup red bell pepper seeded and diced
  • 1/3 cup feta cheese crumbled
  • 1 Tbsp oregano dried
  • salt and pepper to taste
  • 1 cup cherry tomatoes cut in half
  • 1/4 cup parsley chopped


  • Add chicken stock to pot. Add oregano, bay leaf, and garlic to stock. Bring to a boil.
  • Rinse quinoa in a fine mesh strainer. Add quinoa to chicken stock once it comes to a boil.
  • Reduce heat to medium-low, cover, and cook for about 15 minutes or until all liquid absorbed. Flush with fork and set aside.
  • Add red onion, bell pepper, tomatoes, cucumber, olives, feta cheese, olive oil, and lemon juice. Gently mix together.
  • Add salt and pepper to taste and garnish with fresh parsely