I love a big salad for lunch. One that includes grains, vegetables, seeds or nuts and a little cheese. This mediterranean quinoa salad is a perfect example. It doesn’t take long to make. While the quinoa cooks, chop your vegetables and then toss everything with a vinaigrette. The artichokes and olives give it a mediterranean flair. The red pepper, celery and sunflower seeds give it a satisfying crunch. And since quinoa is a protein packed grain, it makes a very filling salad.
Some Notes About Quinoa:
Quinoa needs to be rinsed before you cook it. There is a bitter coating on the quinoa that needs to be rinsed away. Rinse it in a fine mesh sieve under running water for a minute or so.
I’ve had a hard time cooking quinoa in the past – it would turn out mushy. I think the secret to cooking quinoa is once the cooking time is up and all the water has evaporated from the pan, is to turn the quinoa out on to a baking sheet to cool. This will leave the quinoa delicate and fluffy – definitely not mushy. Just make sure that all the water has evaporated in the pan before turning it out onto a baking sheet. If there is any water in the bottom of the pan then drain it using a fine mesh sieve – then turn it out on to the baking sheet.
Make a big batch of quinoa and leave it in the fridge. You can add it to any salads, stir fries or chili that you make during the week.
PrintMediterranean Quinoa Salad
A mediterranean quinoa salad with artichokes, olives and red pepper. A satisfying and filling quinoa salad.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 to 6 1x
Ingredients
- Salad:
- 1 cup quinoa
- 1 red pepper
- 3 celery stalks
- 20 kalamata olives
- 1 cup of marinated artichoke hearts
- 4 scallions – green part only
- 1/2 cup crumbled feta cheese
- 3 tbs sunflower seeds
- Dressing:
- 6 tbs olive oil
- 2 tbs red wine vinegar
- salt and pepper to taste
Instructions
- Rinse quinoa and cook as per package instructions. I like to add a veggie bullion cube. Once finished cooking, turn quinoa out on to baking sheet to cool.
- Finely chop red pepper, olives and celery and add to a bowl.
- Give marinated artichoke hearts a rough chop and add to the bowl.
- Use the green part of the scallions only – discard white part. Chop scallions thinly and add to the bowl.
- Add feta cheese and sunflower seeds.
- Whisk olive oil, red wine vinegar and salt and pepper together.
- Pour dressing over salad and toss to combine.
Nancy in NYC
What a great suggestion to cool the quinoa on a baking sheet! I did that this evening and it turned out light and fluffy instead of mushy and sticky. 🙂
Since I was optimistic about the cooling technique, I made a big batch. So in addition to my delicious salad (which was something in between this recipe and the one for the Israeli couscous salad with summer vegetables), I now have some perfectly cooked quinoa to use throughout the week. I’m very pleased! Thanks for your great recipes and helpful guidance!
Geraldine
Hi Nancy – it makes such a difference to the quinoa by letting it cool on a pan! I also make a big batch of quinoa and then keep it in the fridge to add to salads or stir fries during the week – such a time saver. Hope you had a nice holiday weekend!
Jill Ridgway
I loved this salad! It would be great to take on a picnic or to a potluck! I used the rainbow quinoa and roasted it in a bit of Olive oil before adding the liquid, but I did follow the suggestion to cool it on a cookie sheet. It came out perfectly!
Geraldine
I’m so glad you like it, Jill! Potluck or a picnic is a great idea – I bring it at least once a week for lunch at work.
Kaitlin @ The Garden Grazer
I love quick, simple quinoa salads!! This one looks so delicious 🙂
Geraldine
Thanks for stopping by, Kaitlin! I agree, simple quinoa salads are the best.