Mediterranean Quinoa Salad

RECIPE

When we hear the word salad, we most always think of a traditional green salad with lettuce, tomatoes, cucumbers, peppers, etc. 

But a salad doesn’t have to be lettuce based and it really doesn’t even have to be cold. A salad is just a mixed dish, right? Raw ingredients are common, but warm salads are on menus everywhere, and I personally love it!

This Mediterranean Quinoa salad can be served warm or cold, as a side or as your main dish. This version is both gluten-free and acid reflux, GERD and IBS friendly. The quinoa in this salad is a wonderful protein choice for vegetarians. I typically serve this salad with grilled salmon, but it would also be delicious with chicken, shrimp, steak or your favorite vegan or vegetarian protein. 

This is one of those salads you can bring to a cookout and once people try it, you will be surprised how many will be asking for the recipe! Expect an empty dish on the way home, it really is that tasty. If you are taking this salad on the go, garnish it with some celery and carrots to make it look stunning on the platter.

[[ recipeID=recipe-9l460416a, title=Mediterranean Quinoa Salad ]]

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Mediterranean Quinoa Salad

Servings: 8

Keywords:

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins

Ingredients

Instructions

Ingredients

  • 1 C. uncooked quinoa
  • 2 C.  water or low-sodium chicken stock
  • ¼ C. olive oil
  • ¼ C. lemon juice
  • 1 TBSP honey
  • ½ tsp sea salt (fine)
  • Pepper to taste
  • ½ C. dried cranberries
  • 1 C. raw slivered almonds
  • ½ C. feta cheese
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped mint (if you cannot tolerate mint, replace with basil or omit)

Instructions

  1. To cook the quinoa, first rinse the quinoa using a fine mesh strainer. Add quinoa and water or stock to a medium saucepan. Bring to a boil on medium-high heat, then reduce to a simmer. Cook quinoa uncovered, adjusting the temp so it stays at a gentle simmer, for 15 minutes. Once liquid is absorbed, remove from the heat, cover and let the quinoa stand for 5 minutes. Fluff with a fork.
  2. While quinoa is cooking, toast the slivered almonds. Put in a dry pan and toast on medium heat until fragrant. Don’t walk away, they will burn!
  3. In a mason jar or large bowl, mix the olive oil, lemon juice, honey, salt and pepper. Shake or whisk to combine. 
  4. Once quinoa is done, move to a large bowl and add toasted almond, cranberries, feta cheese, herbs and dressing. Toss and serve warm or at room temperature. 
  5. Store in an airtight container in the fridge for up to 5 days. 
  6. Enjoy as- is or top with your favorite protein (I like with grilled salmon)!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 280
% Daily Value*
Total Fat 17g 26%
Saturated Fat 3g 15%
Trans Fat 0g
Sodium 250mg 10%
Total Carbohydrate 28g 9%
Dietary Fiber 3g 12%
Sugars 11g
Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: