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Mediterranean quinoa salad served in a blue bowl sprinkled with crumbled feta.

Mediterranean Quinoa Salad


  • Author: Preeti Gupta
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-5 Servings 1x
  • Category: Salads
  • Cuisine: Mediterranean

Description

Watch Recipe Video ABOVE. This mediterranean quinoa salad is packed with quinoa, chickpeas, black beans, cucumbers, tomatoes, olives and feta which are all good-for-you ingredients. Healthy, delicious, gluten free and vegetarian, this salad can be made ahead which makes it perfect for lunch, parties, birthdays, barbecues and picnics.


Ingredients

For the Salad Dressing:

  • 1/2 cup extra virgin Olive Oil
  • 2 tablespoons Balsamic vinegar
  • 4 cloves Garlic, pressed or minced
  • 1/2 teaspoon dried Basil
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly ground black Pepper

For the Salad :

  • 1┬ácup cooked Quinoa
  • 1/2 cup boiled Chickpeas
  • 1/4 cup cooked Black beans
  • 1 cup diced Bell Peppers
  • 1 cup of diced Cucumber
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 cup diced Onion
  • 1/4 cup Olives, pitted and sliced (green and black)
  • 1/2 cup Feta Cheese, cut into 1/4” cubes + extra for sprinkling
  • 1/4 cup fresh Basil, torn

Instructions

  1. Add all the ingredients for the dressing to a screw top bottle and shake well till combined.
  2. Add quinoa, chickpeas, black beans, bell peppers, cucumber, onions, tomatoes, feta and basil to a large bowl.
  3. Drizzle the dressing all over and toss well. Taste and adjust the salt. Sprinkle more crumbled feta on top, and refrigerate for at 2 hours.

Notes

  1. Cooking quinoa in a pressure cooker: Take 1 cup of quinoa in a colander and rinse it very well, rubbing it between your hands, under the tap. Transfer the quinoa to the pressure cooker and add 1 1/2 cups of water. Close the lid and cook it on high flame for 5 minutes or 2 whistles. Take off heat and let the pressure release by itself. Open the cooker 10 minutes after taking off the flame and fluff up the quinoa with a fork
  2. Cooking quinoa on the stovetop: Take a cup of quinoa in a colander and rinse it very well, rubbing it between your hands, under the tap. Transfer it to a pan and add 2 cups of water to it. Bring it to a boil, then cover and let simmer on low for 15 minutes or until all the water has been absorbed. Take off heat and let sit covered for another 5 minutes. Fluff it up with a fork
  3. A cup of raw quinoa makes approximately 3 cups of cooked quinoa
  4. This mediterranean quinoa salad can be made vegan if you leave the feta out. If leaving the feta out, increase the amount of salt in the recipe