What is the best quinoa to use?

White quinoa is the best to use for this salad because it has the most delicate taste and texture when cooked. White quinoa is fluffier than red or black quinoa, which tends to have a dense and grainier texture.

Is quinoa best served hot or cold?

Quinoa is a very versatile grain that can be enjoyed both hot and cold and is delicious served both ways! For the salad, you’ll want to let the quinoa cool completely before using it so it doesn’t heat up the fresh vegetables used in the salad.

Can you put raw quinoa in salad?

No. While you may sometimes see a sprinkle of raw quinoa as a garnish on salads, you don’t want to use all raw quinoa in the salad. It doesn’t have a great taste or texture.

Do I need to rinse quinoa before cooking?

Rinsing quinoa before cooking can help remove any bitter flavour from the quinoa. I personally don’t find white quinoa to be bitter so I don’t usually rinse it, but if you want to take the extra step you can rinse the quinoa in a strainer under cold water for 60 seconds before proceeding with the recipe.

Is quinoa gluten-free?

Yes! Quinoa is a pseudocereal and is a great gluten-free alternative to some other types of grains.

Mediterranean Quinoa Salad Recipe

Name: Mediterranean Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 cups quinoa, cooked (about 1 cup uncooked); 1 red bell pepper, chopped; 1/2 cucumber, chopped; 1 cup chickpeas; 1/2 small red onion, finely chopped; 1/2 cup kalamata olives, cut in half; 1/4 cup sundried tomatoes, finely chopped; 1/3 cup fresh basil, finely chopped; 1/4 cup crumbled feta cheese (*use vegan feta cheese if needed); 2 tbsp lemon juice; 1 tbsp white wine vinegar (or red wine vinegar); 1/3 cup olive oil; 1 tbsp dijon mustard; 1 tsp maple syrup; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/4 tsp ground cumin; salt & pepper to taste

Description

This Mediterranean Quinoa Salad will be your new favourite salad recipe! It’s fresh and light and perfect to enjoy as a meal or side!

Ingredients

Scale

Quinoa salad:

2 cups quinoa, cooked (about 1 cup uncooked)
1 red bell pepper, chopped
1/2 cucumber, chopped
1 cup chickpeas
1/2 small red onion, finely chopped
1/2 cup kalamata olives, cut in half
1/4 cup sundried tomatoes, finely chopped
1/3 cup fresh basil, finely chopped
1/4 cup crumbled feta cheese (*use vegan feta cheese if needed)

Lemon oregano dressing:

2 tbsp lemon juice
1 tbsp white wine vinegar (or red wine vinegar)
1/3 cup olive oil
1 tbsp dijon mustard
1 tsp maple syrup
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp ground cumin
salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

To prepare the salad mix all the ingredients together in a large bowl. If there is any ingredient you like more of feel free to add more!
Mix all the salad dressing ingredients together in a small jar. Cover with the lid and shake until incorporated.
Pour half the salad dressing onto the quinoa salad and give it a taste. If you like more dressing, add more. Otherwise reserve leftover dressing for other salads.

Notes

I usually use about half of the salad lemon oregano dressing on this salad. The rest I keep stored in my fridge. This salad is great to bring to parties & potlucks!

If there are any ingredients in this salad your not a fan of you can leave them out.

You can swap out sundried tomatoes for fresh tomatoes if you prefer!

Prepare your quinoa in advance and store it in the fridge to make this recipe even faster.

Nutrition

Serving Size: 1/4 of recipe
Calories: 361
Sugar: 5g
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 47g
Fiber: 8g
Protein: 12g