Mediterranean Inspired Quinoa Salad
I’ve been trying to incorporate as many salads or fresh ingredients into my meals as I can. And this vibrant Mediterranean Inspired Quinoa Salad is an excellent way to do that. It’s got a nice crunch from the carrots and purple cabbage and a little saltiness from the kalamata olives and feta cheese. And let me tell you…it’s so good!
If feta cheese is not your thing, then feel free to omit it or use vegan feta cheese. Also, I like to make a simple vinaigrette for this salad, but a store-bought Greek or even Italian vinaigrette could work just as easily.
Don’t have these ingredients exactly? Then use what you’ve got on hand and make it your own. I typically like to serve this with baked or grilled salmon (or another protein) or things like a small Greek salad, hummus, and/or pita bread. You get the picture. Now, this salad comes together rather easily and I did a short reel on Instagram on how to make. So, if you’d like to see it assembled, click here. Enjoy!
If you like this Mediterranean Inspired Quinoa Salad, then also check out my Mediterranean Inspired Kale Salad.
Get the Recipe: Mediterranean Inspired Quinoa Salad
Ingredients
For the simple vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried Italian herbs
- salt and pepper, to taste
For the salad:
- ¾ cup quinoa, about 2 ¼ cup cooked and then cooled
- ½ cup pitted kalamata olives, chopped
- ½ cup cherry tomatoes, roughly chopped
- ½ cup purple cabbage, roughly chopped small
- ½ cup shredded carrots
- 4 ounces feta cheese, crumbled
- 2 scallions, sliced
Equipment
- large bowl
Instructions
- Cook the quinoa per the instructions on the package and let cool.
- In a small bowl, add the ingredients for the vinaigrette and whisk until combined.
- In a large bowl, add the quinoa and the rest of the ingredients for the salad into the bowl. Pour the vinaigrette over the salad and lightly give it a toss. Taste and add more salt and pepper, if needed.
- Serve and enjoy.
