Mediterranean Quinoa Salad
Low-Fat Low-Carb Low-Sugar
Soup + Salad

Mediterranean Quinoa Salad

Prep: 15 mins
Cook: 45 mins
Servings: 6

Quinoa is our go-to grain. And when mixed with colorful vegetables and fruits, it makes an incredible salad.


  • 1 cup quinoa, dry
  • 2 cups low-sodium chicken(or veggie) broth
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Fresh garlic, minced
  • 1 ½ tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon ground white pepper
  • ½ cup Fresh red bell peppers, seeded, diced
  • 2 tablespoons Fresh scallions, chopped
  • 2 tablespoons Fresh red onions, peeled, diced
  • ½ cup Fresh cherry tomatoes, halved
  • ¼ cup Black olives, sliced
  • 2 tablespoons Feta cheese crumbled
  • 2 English cucumbers
  • 2 cups of dried cranberries

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1422%
Saturated Fat (g)317%
Carbohydrates (g)5819%
Protein (g)1428%
Sugars (g)290%
Fiber (g)522%


  1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
  2. In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, sea salt, and ground pepper to make dressing.
  3. Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well.
  4. Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled. Enjoy!


Walnuts add great flavor to this dish.

Mediterranean Quinoa Salad

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