Mediterranean Quinoa Salad Recipe

5 from 1 vote

Enjoy a refreshing Mediterranean Quinoa Salad packed with nutritious ingredients and bold flavors for any meal.

Prep Time15

Cook Time20

Total Time35

Course: Lunch/Dinner Entrée

Cuisine: Mediterranean

Diet: Vegan

Servings:

Calories: 397kcal

1 ½ cups cooked quinoa
1 cup cucumber, chopped
1 15- ounce can chickpeas garbanzo beans, drained and rinsed (okay to substitute black beans)
1 cup red onion, chopped
1 cup red bell pepper, chopped
1 cup parsley, chopped
1 cup pitted kalamata olives
1 pint of plum grape tomatoes or cherry tomatoes
¼ cup sliced almonds okay to substitute pine nuts or pumpkin seeds
¾ cup lemon vinaigrette dressing or oil-free Greek dressing
6 cups mixed baby greens
Optional add-ons: vegan feta cheese artichokes, green onion

If you don't already have cooked quinoa on hand, and you’re starting with dry quinoa, you'll need about ½ cup of dry quinoa. This will yield 1 ½ cups cooked.
Check out how to cook quinoa for instructions to prepare in the pressure cooker or on the stovetop. Be sure to let it cool to room temperature for the best texture.

Chop all your fresh veggies, including red peppers, red onion, cucumber, parsley, and grape or cherry tomatoes.
Be sure to use pitted kalamata olives—chopping olives is optional. If you have whole, but not sliced almonds, roughly chop the almonds into smaller pieces.

In a large serving bowl or large bowl, combine the cooked quinoa, chickpeas, and all prepped ingredients except the greens.
Pour in the lemon dressing and toss well.

Layer the salad over mixed greens, top with homemade vegan feta or other optional toppings (if using), and enjoy immediately.

Add air fryer tofu or air fryer tempeh for a protein boost.
Serve with pita bread and garlic hummus for a full Mediterranean meal.
Drizzle with balsamic vinegar or top with fresh herbs like mint or dill for a refreshing twist.
Store leftovers in an airtight container in the fridge for up to 4 days.