Best 9 Mediterranean Quinoa Salad Recipes

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

MEDITERRANEAN QUINOA SALAD WITH SHRIMP

Steps:

• Toss shrimp with lemon juice, salt, and black pepper in a bowl; set aside to marinate, about 15 minutes.
• Mix tomatoes, quinoa, cucumber, yellow bell pepper, green bell pepper, kalamata olives, red onion, and feta cheese together in a large bowl.
• Whisk together olive oil, vinegar, and oregano in a separate bowl; add to vegetable and quinoa mixture and toss well to combine.
• Top quinoa mixture with marinated shrimp to serve.

MEDITERRANEAN QUINOA SALAD

Steps:

• Rinse quinoa in a strainer under running water and drain.
• Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
• Set aside to cool. Meanwhile prepare vegetables.
• Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
• Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
• Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

LTF DTOX: MEDITERRANEAN CHICKEN QUINOA SALAD

Steps:

• Combine water and garlic in a pot over high heat. Bring to a boil. Stir in quinoa; reduce heat to medium-low. Cover and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Scrape quinoa into a large bowl. Stir in chicken, green bell pepper, red onion, olives, parsley, chives, and salt.
• Mix lemon juice, olive oil, and vinegar together in a separate bowl. Drizzle dressing over the quinoa mixture; stir until salad is evenly mixed.

MILLET & QUINOA MEDITERRANEAN SALAD

Steps:

• Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
• Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
• Combine all ingredients and toss; chill. Enjoy!

MEDITERRANEAN QUINOA SALAD

Steps:

• Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
• Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

SKINNY MEDITERRANEAN QUINOA SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a pie pan; place eggplant in pie pan. Sprinkle onion on top and around eggplant.
• Bake in the preheated oven until eggplant is soft and browned, about 1 hour.
• Bring water to a boil in a 2-quart pot. Stir in quinoa; reduce heat. Simmer, uncovered, until water is absorbed, about 15 minutes.
• Combine heirloom tomatoes, basil, lemon juice, and sea salt in a large bowl. Stir in the warm quinoa, a little at a time, until salad is combined.
• Scoop out warm eggplant, in chunks, from the skin with a spoon; discard skin. Stir eggplant chunks and onion into salad. Cover with plastic wrap.
• Place salad into the refrigerator; chill until flavors combine, about 4 hours.

MEDITERRANEAN QUINOA SALAD

Steps:

• Cook quinoa according to directions, allow to cool.
• Cut cucumber into bite sized pieces, slice cherry tomatoes in 1/2.
• Add all ingredients to a bowl and mix.

MEDITERRANEAN CUCUMBER AND YOGURT SALAD WITH RED OR BLACK QUINOA

Steps:

• Toss cucumber with a generous amount of salt and leave in a colander in the sink to sweat for 15 minutes. Drain on paper towels (rinse first if the cucumber tastes very salty).
• Spoon yogurt into a salad bowl and mix with garlic. Stir in cucumber. Add freshly ground pepper (I like a generous amount), taste and adjust salt. Sprinkle dill or mint on top.
• Spoon quinoa over salad and serve, or divide salad among 4 bowls or plates and top each serving with 1/4 cup quinoa.