Mediterranean Quinoa Salad made with Kalamata olives, sun dried tomatoes and Feta cheese in a balsamic vinaigrette is a tasty salad that is loaded with flavor.
Quinoa (pronounced keen-wah) is a gluten free seed originally from the Andean region of South America. It has a mild, slightly nutty flavor and can be used as a substitute for rice or couscous.
I like using quinoa in salad recipes like this Mediterranean Quinoa Salad.Quinoa contains eight amino acids and many people eat it to reduce their consumption of meat.
It is also a good source of fiber and contains B vitamins and iron. I have only tried making quinoa once before and served it hot as a side dish and the family didn't care for it that much.
I thought the hot quinoa was alright, but vowed to give it another try; this time making a cold salad with instead. Since I was sent home with two bags of quinoa from the food conference I went to recently, now seemed like as good a time as any.
Of course, I gave it my own flare with some of the Mediterranean flavors I love to use most and voila, I have a new salad that my family LOVED.
How do you make Mediterranean Quinoa Salad?
For this recipe you'll need quinoa, water, Kalamata olives, sun dried tomatoes, scallions, crumbled Feta cheese, Balsamic vinegar, EVOO, Kosher salt and black pepper.
Add water to a pot and bring to a boil; then add the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes.
Fluff with a fork and let cool. Add the quinoa to a bowl along with the olives, tomatoes, scallion, cheese, vinegar and oil. Mix well and refrigerate.
This Mediterranean Quinoa Salad was so filling and flavorful. I ate the salad for lunch days afterward and I will definitely be experimenting with quinoa again. ~Enjoy!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
Mediterranean Quinoa Salad
Ingredients
- 1 ½ c. Water
- 1 c. Quinoa
- 12 Pitted Kalamata Olives, chopped
- ¼ c. Sun Dried Tomatoes, chopped
- 1 Scallion, chopped
- ¼ c. Feta Cheese Crumbles
- ¼ c. Balsamic Vinegar
- ¼ c. Extra Virgin Olive Oil
- ¼ tsp. Kosher Salt
- ⅛ tsp. Black Pepper
Instructions
- Add water to a pot and bring to a boil.
- Add the quinoa, cover and reduce heat. Simmer for approximately 15-20 minutes or until water is absorbed then remove from heat and let rest for 5 minutes. Fluff with a fork and let cool.
- Add the quinoa to a bowl along with the olives, tomatoes, scallion, cheese, vinegar and oil. Mix well and refrigerate.
Nutrition
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Related Recipes
Tomato & Cucumber Quinoa Salad
CONNECT WITH ME ON SOCIAL MEDIA
FACEBOOK | TWITTER | PINTEREST | INSTAGRAM
Tried a recipe? Leave a comment or tag #CarriesExpKtchn on Instagram or Twitter!
Lisa @ Lisa's Dinnertime Dish says
I have never tried quinoa before and your recipe sounds like a great dish to give a try with. It sounds delicious!
Carrie's Experimental Kitchen says
Lisa, I only made it once before and it was ok but I made it hot. The family wouldn't even eat it but this time, when I made it cold, they loved it.
Jullianna B says
oh my! I love everything about this! I want to make this RIGHT NOW.
Carrie's Experimental Kitchen says
Thank you Jullianna!
D B says
Sounds delicious!
Carrie's Experimental Kitchen says
Thanks DB!
Terra says
I love these flavors combined, this looks gorgeous! My hubby and I adore quinoa:-) Beautiful! Hugs, Terra
Carrie's Experimental Kitchen says
Thanks Terra! xo