Not only is it simple, simple, but it’s packed full of tasty vegetables, crunchy textures, and delicious flavors. That dressing? Yeah, it’ll only take you about 3 1/2 minutes to shake together. I’m telling you, this Mediterranean quinoa salad is the perfect summer side dish




  • 2/3 cup uncooked quinoa
  • 1 1/3 cups chicken broth (I use low-sodium)
  • 1 cup chopped olives (6-ounce can, drained and sliced in half)
  • 1 cup diced roasted red bell peppers (8-ounce jar, drained)
  • 1 cup diced cucumbers, about 8 ounces
  • 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)
  • 2-3 green onions, finely chopped
  • 1/4 to 1/3 cup chopped fresh cilantro or basil
  • 1/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces


  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced or pressed through a garlic press
  • Pinch of dried oregano
  • Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed


  1. Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
  2. .....................

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