Mediterranean Quinoa Salad

I have been talking about making a Mediterranean quinoa salad for SO long now, and I finally got around to it!

Mediterranean Quinoa SaladMediterranean salads seem to be everywhere these days, they are super versatile and extremely easy to make. You can use just about any grain you want, or even just use greens, and throw all of the usual Mediterranean suspects into the pot. Cucumber, tomato, bell peppers, olives, crumbly feta or goat cheese, onions, and the list goes on.

Mediterranean Quinoa SaladMediterranean Quinoa SaladThis really is the perfect summertime salad because it can be served hot or cold, works well at a picnic, potluck, as a side at a barbecue, or even as a main course if you are wanting to keep it light. This version is high in protein (quinoa is a complete protein), has a dose of healthy fats from the olive oil, and is packed full of lots of good-for-you antioxidants from all of those colorful veggies. Every time I make a big batch of this, I always somehow end up devouring all of it before Kenny even has a chance to eat some. Oops. –> sorry, not sorry.

Mediterranean Quinoa SaladIf you make this yummy salad and bring it to your next picnic, let me know by taking a pretty picture of it and tagging me on Instagram! Hashtag #thewheatlesskitchen, I love to see your creations!


Mediterranean Quinoa Salad

Yield: Serves 4-6


  • 1 cup uncooked quinoa
  • 1/2 large seedless cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1 bunch of green onions, thinly sliced
  • 1 cup cooked chickpeas
  • goat cheese for topping
  • Vinaigrette
  • 3 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • pinch of salt and pepper
  • 1/2 tsp dried parsley


  1. In a fine mesh strainer, rinse the quinoa under cold running water.
  2. Combine the quinoa and 2 cups of water in a medium saucepan. Season with a small pinch of salt and pepper, cover and bring to a boil. Once boiling, turn the heat down to low and let it simmer for about 15 minutes. It is done when all of the water is absorbed.
  3. Remove from heat and let cool completely.
  4. Once the quinoa is completely cooled, combine the quinoa, cucumber, tomatoes, onion and chickpeas in a large bowl. Toss to combine.
  5. In a small bowl, whisk together the vinaigrette ingredients until well combined. Pour the vinaigrette over the quinoa mixture and toss again to combine and top with goat cheese.
  6. Let it cool in the fridge for at least an hour before serving.


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