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!
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Mediterranean Quinoa Salad
- 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.
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