This Mediterranean quinoa salad recipe is as easy as it gets. Both vegetarian and gluten-free, it’s a colorful salad loaded with veggies, olives and feta, all tossed together in a Dijon mustard vinaigrette.
Here’s another quinoa salad recipe that’s been on my lunch rotation for years! If you’re looking for simple and healthy salad recipe ideas that look visually appealing, leave you full and satisfied, and are also easy to meal prep, this vibrant Mediterranean quinoa bowl loaded with fresh veggies is definitely to add to your list.
I call it Mediterranean because it features some olives and feta cheese. These ingredients come along with other raw veggies, quinoa, and hummus for a boost of protein. They’re tossed in a simple vinaigrette prepared with Dijon mustard and lemon juice for extra vitamin C. You can follow the recipe to a T, or use it as a base and add other ingredients of choice: cherry tomatoes, cucumber, red onions, chickpeas, etc.
Mediterranean quinoa salad in short:
- A healthy & nourishing quinoa bowl
- Vegetarian & gluten-free
- Good for meal prep (prep all the ingredients separately)
- Easy to customize (check the add-ins section)
What goes into Mediterranean quinoa salad?
The main components of this Mediterranean quinoa bowl come in 3 parts (plus the vinaigrette):
- Grains (quinoa). You need a great portion of quinoa for each bowl to ensure a satisfying meal that does not leave you hungry after lunch.
- Vegetables. It includes some spring mix (use any salad you’d like), bell peppers and herbs such as cilantro. I include here the olives, although they’re technically a fruit.
- Protein. This includes both feta cheese and hummus.
Other ingredients you may want to add
You can be very creative with this salad! If you want to keep the Mediterranean touch, here are a few add-ins you may consider:
- Red onions, thinly sliced or chopped.
- Mozzarella pearls or fresh goat cheese can replace feta cheese.
- Chickpeas or navy beans. They can be used instead of hummus or together with!
- Cherry tomatoes, cucumbers and/or chopped sun-dried tomatoes.
- Fresh basil, chopped (instead of or together with cilantro).
- Tatziki sauce and pita bread, for serving.
A simple Dijon mustard vinaigrette
Any kind of vinaigrette could do for this Mediterranean quinoa bowl. Here I chose a simple Dijon mustard vinaigrette prepared with apple cider vinegar, that has a light flavor. It’s perfect to highlight all of the ingredients without being overpowering. For bolder, sweeter flavors, you can use balsamic vinegar and skip the lemon juice.
How to measure the ingredients for this salad?
You don’t need to measure precisely all of the ingredients for this quinoa salad. All the quantities mentioned in the recipe card are here to guide you, but you can always add more veggies, olives, feta, and even hummus. Follow your appetite and your instinct to create a well-balanced salad. When it comes to the vinaigrette, don’t use it all at once but instead pour about half, toss all the ingredients, then add more if needed.
Other salads you may like:
- Italian Tortellini Pasta Salad
- Mediterranean Chickpea Couscous Salad
- Green Goddess Quinoa Salad
- Avocado Raspberry Quinoa Salad
- Sweet Potato Black Bean Quinoa Bowl
- Thai Peanut Quinoa Salad
- Romesco Pearl Couscous Bowl with Grilled Halloumi
Mediterranean Quinoa Salad
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 bowls 1x
- Category: Salads
- Diet: Vegetarian
This Mediterranean quinoa salad recipe is as easy as it gets. Both vegetarian and gluten-free, it’s a colorful salad loaded with veggies, olives and feta, all tossed together in a Dijon mustard vinaigrette.
Ingredients
For the salad:
- 1 ½ cup (250g) uncooked quinoa, rinsed
- 3.5 ounces (100g) spring mix salad
- 1 bunch cilantro, chopped + extra for serving
- 1 yellow or red bell pepper, thinly sliced or chopped
- 1 handful green olives, pitted or not
- 1 handful black kalamata olives, pitted or not
- 5.3 ounces (150g) feta cheese, diced or crumbled
- ½ cup (125g) hummus
- ½ teaspoon paprika powder
- 2 Tablespoons pine nuts, toasted
- Crackers, to serve (optional)
For the vinaigrette:
- ¼ cup (60 ml) extra virgin olive oil
- 3 Tablespoons lemon juice, freshly squeezed
- 1 Tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon origano or herbes de Provence
- Salt and freshly black pepper
Instructions
- Place the quinoa in a large saucepan and cover with double its volume of water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and set aside to cool down slightly.
- While the quinoa cooks, prepare the vinaigrette. Place all the ingredients to a glass jar. Close with a lid and shake until emulsified.
- In a large mixing bowl, combine spring mix and chopped cilantro with a few spoonfuls of the vinaigrette. Add the quinoa, bell peppers, olives, feta, and toss well.
- Divide the quinoa salad to each plate. Add a portion of hummus, sprinkle with paprika, then add toppings of choice: toasted pine nuts, crackers, etc. Add more dressing if desired, and enjoy!
Did you make this recipe?
Lastly, if you make this Mediterranean Quinoa Salad, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
