How To Make A Tasty Quick Mediterranean Quinoa Salad

Published by Lisa Spector on

How To Make A Tasty Quick Mediterranean Quinoa Salad

We are going to make a dish that is one-half quinoa and one-half other ingredients and then mixed with a dressing. 

The other ingredients are going to have a Mediterranean flavor but you can make other variations fairly simply such as Mexican, Italian, or other regional combinations.  Your imagination is the limit!

Making The Quinoa

Yields 4 cups of cooked Quinoa


  • 1 Cup Quinoa
  • 2 Cups of Water


Rinse the quinoa by placing the dry quinoa in a fine sieve strainer and running it under old running water until no more foaming or bubbles occur.

Place rinsed quinoa into a small to medium-sized saucepan.

Add 2 cups of water.

Place pot on the stove and bring to a full boil. The moment the quinoa is boiling, turn the stove down to as low of a simmer as the stove allows.

Place lid on the saucepan and set the timer for 15 minutes.  When quinoa is done all water should be absorbed.

Fluff with a fork and let cool.

Turning The Quionoa Into A Delicious Mediteranean Dish


  • 1 Cup Large Chopped Tomatoes
  • 1 Cup Large Chopped Cucumber
  • 1 Cup Large Diced Bell Pepper or Sweet Pepper of choice
  • 1 Can Chickpeas (drain it)
  • ¼ Cup Finely Chopped Red Onion
  • ½ Cup Medium-Fine Chopped Parsely
  • ¼ Cup Finely Chopped Fresh Dill
  • ½ Cup Green, Black, or Kalamata Olive Sliced in Half
  • ½ Cup of Crumbled Feta (or more to taste)
  • Fresh Cracked Pepper (to taste)
  • Greek Dressing


Place cooled cooked quinoa in a large bowl.  

Add all of the veggies on top.

Pour dressing over the top, garnish with extra herbs (parsley, dill, etc).


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