Best Mediterranean Quinoa Salad Recipes

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

MEDITERRANEAN QUINOA SALAD WITH SHRIMP

Steps:

• Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
• Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
• Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
• Top quinoa mixture with marinated shrimp to serve.

MEDITERRANEAN QUINOA SALAD

Steps:

• Rinse quinoa in a strainer under running water and drain.
• Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
• Set aside to cool. Meanwhile prepare vegetables.
• Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
• Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
• Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

VEGAN MEDITERRANEAN QUINOA SALAD

Steps:

• Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.
• Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.

LTF DTOX: MEDITERRANEAN CHICKEN QUINOA SALAD

Steps:

• Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa; reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt.
• Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture; stir until salad is evenly mixed.

MEDITERRANEAN QUINOA AND LENTIL SALAD

Steps:

• Prepare the lentils: In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart (15-20 minutes), drain well, and let cool. Skip this if using TJ already steamed lentils. Prepare the quinoa. In a saucepan, bring 2 cups of water to boil with a pinch of salt. Add 1 cup of quinoa and cook until water is gone and quinoa seeds have popped. Fluff with a fork. Combine cooled lentils and quinoa in a large bowl. Prepare the dressing: In a blender or a jar with a lid, combine the salt, olive oil, rice vinegar, lemon juice, and minced garlic. Pour dressing over the lentils/quinoa and stir to incorporate. Add tomatoes and any additional add-ins. Season with additional salt and pepper if necessary.

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• 1Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty). 2Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top. 3Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

MILLET & QUINOA MEDITERRANEAN SALAD

Steps:

• Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
• Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
• Combine all ingredients and toss; chill. Enjoy!

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
• Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
• Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.

SKINNY MEDITERRANEAN QUINOA SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan; place eggplant in pie pan. Sprinkle onion on top and around eggplant.
• Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
• Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
• Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
• Scoop out warm eggplant, in chunks, from the skin with a spoon; discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
• Place salad into the refrigerator; chill until flavors combine, about 4 hours.

MEDITERRANEAN QUINOA SALAD WITH SEASONAL VEGETABLES

Steps:

• Bring quinoa and 2 cups water to a boil in a medium pot over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes. Remove pot from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Note: I like to cook the quinoa the day before and refrigerate so that it's already cold and prep time is lessened. Vinaigrette - In a medium bowl whisk together mustard, lemon juice, white wine vinegar, garlic, red pepper flakes, salt and pepper. Gradually whisk in olive oil. Set aside. Tip: I highly recommend roasted corn for this recipe as it adds just the right amount of sweetness. For the cool weather method, use frozen kernel corn, allow to thaw and drain off any water before adding to the roasting pan. See below for the cool weather method. In a large mixing bowl, combine cucumber, corn, tomatoes, onion, and parsley, and cooled quinoa. Add Vinaigrette to mixture and toss gently. Serve immediately or refrigerate covered until ready to serve. Roasted Vegetable Method for Cool Weather Months: Preheat oven to 400 degrees. While quinoa is cooking, add zucchini and onions to a medium mixing bowl, add 2 tablespoons vinaigrette and toss to coat. Place zucchini and onions on a 13x9x2" non-stick baking sheet or roasting pan. Spread the vegetables so they are not touching. Next, add tomatoes and corn to the same mixing bowl and add 2 tablespoons vinaigrette, toss gently to coat, set aside. Roast zucchini and onions, uncovered, for 20 minutes. Stir vegetables and add tomatoes and corn. Continuing roasting until tomatoes collapse, about 10 minutes. Remove vegetables and set aside. In a large skillet, over medium-low heat, add quinoa, remaining Vinaigrette, parsley, and additional salt and freshly ground black pepper to taste, simmer 2 minutes. Add roasted vegetables to quinoa, toss to combine and cook an additional 2 minutes.

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

MEDITERRANEAN QUINOA SALAD

Steps:

• Cook quinoa according to directions, allow to cool.
• Cut cucumber into bite sized pieces, slice cherry tomatoes in 1/2.
• Add all ingredients to a bowl and mix.

MEDITERRANEAN QUINOA SALAD WITH CAPERS

Steps:

• Hand-toss all ingredients. Serve warm or chilled.

MEDITERRANEAN QUINOA SALAD RECIPE

Steps:

• Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until liquid is absorbed. Cool.
• Combine tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; mix lightly.
• Cover platter with lettuce; top with quinoa, vegetable mixture and cheese. Drizzle with remaining dressing.

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring chicken broth to a boil in 1 quart saucepan. add quinoa, cover and simmer for 15-30 minutes. Some like it cooked less. I prefer it cooked 30 minutes. If you do this add an extra 1/2 cup liquid. Fluff with a fork and set aside to cool.
• Chop all veggies and when quinoa is cool, assemble the salad. Mix all ingerdients together and refrigerate several hours before serving. Enjoy!