Mediterranean Quinoa Salad


Hello, gorgeous summer! Hello parties with friends, smelling like sunscreen, warm afternoons at the park, melting popsicles, lounging on the porch with a good book, and slowing down to enjoy life.

Mediterranean food encapsulates what I love about summertime – simple, communal, and refreshing. That’s what this Mediterranean Quinoa Salad is. I made this hearty salad for our weekly community dinner a few days ago, and wish I had doubled the recipe so we could have had leftovers!

The quinoa is tossed with olives, peppers, tomatoes, feta cheese and artichokes, with a light drizzle of olive oil and vinegar. I like it chilled, but it can be served at room temperature as well. Serve with rotisserie chicken, flatbread, and hummus, and you have yourself a wonderful summer meal.

Mediterranean Quinoa Salad

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2 cups water
1 cup quinoa
1 cup grape tomatoes, halved
1 cup chopped red or yellow peppers
1 cup marinated artichokes, drained and chopped
1/3 cup pitted kalamata olives, halved
1/3 cup feta cheese
1/4 cup diced red onion
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste


Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

In a large bowl, combine quinoa, tomatoes, peppers, artichokes, olives, feta cheese, and onion.

Whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

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