Mediterranean Quinoa Salad

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When you’re looking for a healthy snack or a lighter dinner, this simple Mediterranean Quinoa Salad, filled with yummy add-ins, is perfect.

Mediterranean Quinoa Salad

I made it home.

There truly is no place like home.

Our flights home were horrible just like the first two, except these ones ended with a Brooke vomit-fest.


I can handle the crying, the screaming and the overall disdain for exhaustion {my children are half me after all} but I draw the line at regurgitation.

I have a new definition of horrific, in case you were wondering.

Never have I changed a child so switfly and high tailed it to our vehicle so quickly just to drive 30 minutes home to put kids into their beds {and by default out of my sweaty, tired, throw-up covered arms.}

I’m never traveling again. I don’t care how much you pay me.

So that is my sob story today.

And I’m sorry I used the word vomit. I know its not a ‘nice’ word for a food blog but this girl keeps it real. This is a blog about my life and the food I make in said life, so you’re just going to have to deal.

In other news, I’m thinking of eating a salad a day for the month of April.


Because there are so many possibilites when it comes to your greens. And, I really enjoy a good salad, like this one.

Today I’m sharing a simple quinoa salad filled with yummy add-ins that, when eaten together, have a very mediterranean flavor. It’s healthy, easy and relatively no fuss.

Here’s how to make it:


Start by cooking some quinoa in chicken broth. Once its cooked completely, I dumped mine out onto some parchment paper to cool quicker.

Chopped artichoke and olives

While the quinoa is doing its thing, chop up some artichoke hearts,

Olives and red peppers

kalamata and green olives and some roasted red peppers.

cherry tomatoes

Also on the list: tomatoes! Slice some of those bad boys up too.

chopped herb

Last thing to chop is parsley.

Mediterranean Quinoa Salad

Stir all these veggies into the cooled quinoa along with some feta cheese, salt, pepper, oregano and lemon juice. Refrigerate until ready to serve and then dive on in! Lots of mild and healthy flavors in here that will make you want to eat the whole bowl!

If you’re looking for a healthy snack, or a lighter dinner, this would be the best bet! Printable recipe below.

A Mediterranean Quinoa Salad with tomatoes and parsley.
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Mediterranean Quinoa Salad

When you’re looking for a healthy snack or a lighter dinner, this simple Mediterranean Quinoa Salad, filled with yummy add-ins, is perfect.
servings 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 cups quinoa
  • 4 cups chicken broth or vegetable broth
  • 2 cups diced tomatoes
  • 1/2 cup chopped parsley
  • 1/3 cup chopped kalamata olives
  • 1/2 cup chopped green olives
  • 1 roasted red pepper diced
  • 1 1/2 cups diced marinated artichoke hearts
  • 4 oz feta cheese
  • 1/2 lemon juiced
  • salt & pepper to taste
  • 1/2 teaspoon oregano


  • Cook quinoa in chicken stock: bring to boil in large pot then cover to simmer until soft, about 20 minutes.
  • While quinoa is cooking, chop your veggies.
  • Cool quinoa off and stir in chopped veggies, feta cheese, lemon juice, salt, pepper and oregano. Refrigerate until ready to serve.


Calories: 276kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 1023mg | Potassium: 492mg | Fiber: 5g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 32mg | Calcium: 141mg | Iron: 4mg
Course: Dinner, Salad
Cuisine: Mediterranean
Keyword: Mediterranean Quinoa Salad

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9 Responses
  1. Sofie Buschman

    I was wondering why the recipe doesn’t say to RINSE the QUINOA before cooking (to remove the bitterness) like most quinoa recipes. I’m wondering if this might be why people are having stomach problems. Just a thought.

  2. Liz @ Floating Kitchen

    Oh man. Sounds epic. Glad you survived and you’re home! This salad sounds perfect. I actually never cook my quinoa in broth (always water). I don’t know what. Seems really obvious now that you’ve written it here. So much more flavor! Guess I better start doing that!

  3. Karen

    Lauren, I am so very sorry for your awful traveling experience. I don’t blame you at all for saying you will never travel again. Virtual hugs. Hoping you have recovered from your trauma by now. Thanks for the recipe. I can easily substitute another grain for this one, as it does not agree with me apparently.

  4. Karen

    To Karen @ on the banks of salt creek….finally!!!! I meet someone else who has a problem with quinoa…I love it, tasted good, did everything the way I was supposed to, and ended up with a bloated and very painful belly!!!! I had very much trouble digesting this and have been afraid to try it again.

  5. Karen @ On the Banks of Salt Creek

    If I knew you and was there I would give you a huge hug! You poor thing.

    I wish we liked (or could even tolerate) quinoa but we don’t. If I tried to get my kids to eat this salad the youngest would VOMIT 🙂

    He actually pronounces it Qwi Noah and can spot it a mile away.

    Take a break. Relax. You deserve it.

  6. Jane S.

    This salad looks yummy! Can’t wait to try it!
    Believe it or not, Lauren, one day these travel stories will be told with a big smile on your face and you will be laughing as you remember them! It’s always these experiences that turn out to be the funny memories as we look back on them. 🙂