Name: Mediterranean Quinoa Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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); 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

Mediterranean Quinoa Salad

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Author: Delphine Fortin
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

Scale

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

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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!