Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is healthy and delicious, and made with ingredients like feta, tomatoes, kalamata olives, and mint. There is so much fresh flavor in this easy side dish!
The Mediterranean flavor theme is one of the best combinations of ingredients ever, and today we are bringing it to a healthy quinoa salad. This is one of those recipes that I come back to again and again for stocking my fridge.
You know, so there’s something healthy on hand for me to eat when I’m hungry, instead of reaching into the pantry for some chips 😉
The star flavors we’re adding to the quinoa here are tomatoes, crumbled feta, kalamata olives, and mint, but I also love adding toasted chia seeds.
Beyond the nutritional value that chia seeds bring, they also add a wonderful crunch and flavor to the quinoa, since we’ll be using them toasted.
If you haven’t tried Chia Seeds, they have a really nutty, toasty, sesame seed-like flavor to them. They’re awesome. And in addition to their flavor, they have healthy omegas, protein, fiber, antioxidants, and calcium.
How to Make Mediterranean Quinoa Salad:
Start by toasting the chia seeds in a dry pan, which will enhance their flavor:
Then add them to a pot of cooked quinoa. The instructions on how to cook the quinoa are in the recipe below, but basically you just cook quinoa with boiling water for about 15 minutes, until fluffy:
Then add some cherry tomatoes, feta, red onion, kalamata olives, and mint:
I like authentic Greek feta crumbles the best, but feel free to use whatever your favorite is.
Mediterranean Quinoa Salad
- 4 cups water
- 2 cups quinoa
- 1/2 tsp salt
- 1/4 cup chia seeds
- 1.25 cups halved cherry tomatoes
- 1/3 cup chopped kalamata olives pitted
- 1/2 cup chopped red onion you can cook them if you like, to take the raw edge away
- 1/4 cup loosely packed chopped mint can also do oregano
- 4 oz feta cheese crumbles
- 3 tbsp good quality extra virgin olive oil
- 1 tbsp good quality vinegar apple cider, sherry vinegar, etc
- Bring the water to a boil, then add the quinoa and salt.
- Bring the quinoa back to a boil, then reduce the heat to hold a simmer, and cover the quinoa with a lid (preferably a glass one, so you can see what’s going on).
- Cook the quinoa at a simmer for 15-20 minutes, until all of the water has been absorbed.
- In a skillet over medium heat, toast the chia seeds for about 5 minutes, stirring frequently, until they brown slightly. Be careful not to let them burn.
- Fluff the quinoa with a fork, and add the chia seeds, cherry tomatoes, kalamata olives, red onion, mint, feta, olive oil, and vinegar.
- Stir well, then taste, to determine if it needs more salt, pepper, or more oil or vinegar. Serve and enjoy!
Post updated June 2018 with more writing and tips. Originally published April 2014.