Feast your eyes on one of our favorite quinoa recipes: a bright and satisfying Mediterranean Quinoa Salad. This simple, nutritious salad combines fluffy quinoa with crisp vegetables, briny olives, crumbled feta, and a creamy hummus-based dressing for an easy meal that keeps well throughout the week.
In this article we cover quinoa recipes and techniques, including how to cook quinoa and a step-by-step recipe for our signature Mediterranean Quinoa Salad. You’ll also find helpful tips for prepping, storing, and customizing the salad to your tastes.
Quinoa has been a staple in our kitchen for years. It’s incredibly versatile — we add it to salads, bowls, casseroles and more. This Mediterranean quinoa salad is a personal favorite because it’s quick to make, full of texture and flavor, and stores beautifully for easy lunches or side dishes all week long.
What You Need for Mediterranean Quinoa Salad
- Quinoa – any variety works: white, red, or tri-color.
- Water – you can substitute vegetable or chicken broth for extra flavor.
- Garbanzo beans (chickpeas) – canned, drained and rinsed; substitute another bean if you prefer.
- Cherry tomatoes – halved or quartered; any ripe tomato will do.
- Red onion – thinly sliced for a milder bite.
- English cucumber – chopped; regular cucumbers are fine as well.
- Kalamata olives – pitted and halved; they add a pleasant salty contrast.
- Fresh mint – chopped for bright herbal notes.
- Feta cheese crumbles – optional for a creamy, salty finish; omit to keep the salad vegan.
Hummus Dressing
The dressing is the star here, built from hummus for creamy texture and Mediterranean flavor. You only need a few simple ingredients:
- Hummus
- Minced garlic
- Balsamic vinegar
- Lemon juice
- Kalamata olive brine (juice)
If you prefer convenience, a store-bought Mediterranean-style vinaigrette also pairs nicely.
How to Make This Quinoa Salad
- Cook quinoa on the stove using the ratio recommended below, then cool it thoroughly.
- Prep the vegetables and herbs.
- Whisk or shake together the hummus dressing until smooth, adding water to thin if necessary.
- Toss the chilled quinoa with the vegetables, beans, olives, mint and feta, then drizzle with dressing and toss again.
Do you eat this salad cold or hot?
We recommend serving this Mediterranean quinoa salad chilled. Allow the cooked quinoa to cool completely in the refrigerator before combining it with the raw ingredients so the vegetables remain crisp and the flavors meld properly.
How long does this quinoa recipe last in the fridge?
Stored in an airtight container, this salad stays fresh for 3–5 days. For easy meal prep and grab-and-go lunches, portion the salad into individual glass containers.
Mediterranean Quinoa Salad Recipe
Summary: A colorful, veggie-packed quinoa salad tossed with chickpeas, kalamata olives, fresh mint, feta, and a creamy hummus dressing. Serves 6.
Author: Lee Funke
Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 6
Ingredients
Quinoa Salad
- 1 cup uncooked quinoa
- 2 cups water (or broth)
- 15 oz can garbanzo beans, drained and rinsed
- 10 oz cherry tomatoes, sliced
- 1 medium red onion, finely sliced
- 1 cup chopped English cucumber, halved
- 3/4 cup pitted kalamata olives, halved
- 1/2 cup chopped fresh mint
- 4 oz feta cheese crumbles (optional)
Hummus Dressing
- 6 tablespoons hummus
- 2 teaspoons minced garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon kalamata olive juice (brine)
Instructions
- Prepare the quinoa: Combine quinoa and water in a medium pot. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for about 15 minutes until the water is absorbed. Remove from heat, let sit for 15 minutes, then chill in the refrigerator until cooled.
- Make the dressing: Add hummus, garlic, balsamic, lemon juice, and olive brine to a jar or bowl. Shake or whisk until smooth; add a splash of water if you need a thinner consistency.
- Assemble the salad: In a large bowl, combine the chilled quinoa, garbanzo beans, tomatoes, onion, cucumber, olives, and mint. Crumble in feta if using.
- Toss and serve: Drizzle the dressing over the salad and toss until everything is evenly coated. Serve chilled.
Tips & Notes
- Storage: Keeps 3–5 days refrigerated in an airtight container.
- Make ahead: Cook and chill the quinoa a day in advance to speed assembly.
- Vegan option: Omit the feta and use a vegan hummus to keep the salad plant-based.
Nutrition (per serving, approximate)
Calories: 461 kcal · Carbohydrates: 49 g · Protein: 16 g · Fat: 23 g · Fiber: 9 g · Sugar: 7 g
Nutrition information is automatically calculated and should be used as an approximation.
Why We Love Quinoa
Quinoa stands out for its light, fluffy texture and quick cooking time, but there are plenty of other reasons to include it in your meals:
- Works as a great alternative to rice and other whole grains.
- Quinoa is a complete protein, containing all essential amino acids.
- Quick and easy to cook using multiple methods.
- Extremely versatile — it can be prepared sweet or savory.
- Naturally gluten-free and suitable for vegan diets when paired appropriately.
- Rich in vitamins, minerals, protein and fiber; one cup cooked provides roughly 6 grams of protein.
How To Cook Quinoa
Quinoa cooks similarly to rice and can be prepared several ways: stovetop, microwave, or pressure cooker. A reliable rule of thumb is a 1:2 ratio of quinoa to water: for every 1 cup of uncooked quinoa, use 2 cups of water. Replace the water with broth for added flavor.
More Popular Quinoa Recipes
Quinoa pairs well with a wide range of ingredients. Here are some popular directions to explore: quinoa salads with fruit or roasted vegetables, hearty quinoa casseroles, warming soups, and grain bowls flavored with global spices and sauces.
Whether you want a light Mediterranean salad, a cheesy casserole, a spicy Mexican-style bowl, or a coconut Thai-inspired dish, quinoa provides a nutritious, satisfying base that adapts well to many flavors and diets.