Mediterranean Quinoa Salad

aka Clean Out the Frig Quinoa Salad.
Be creative. Just follow the formula: start with quinoa, then add some herbs, some crunchy vegetables, some cheese, nuts, or seafood if you like and toss it all together with a little fresh lemon juice and olive oil . . . and you’re done! This is a fast dinner, packed full of goodness. Quinoa is a complete protein, and is a good source of calcium, phosphorus, iron, and magnesium.


  • 1 cup quinoa, cooked in a little less than 2 cups vegetable broth or water
  • 2 garlic cloves, minced
  • 1/2 cup olives
  • 2 tbsp. fresh mint, minced
  • 2 tbsp red onion, minced
  • 1/4 cup fresh parsley, minced
  • 1/3 cup green onion, sliced
  • 1 red pepper, diced
  • 2 stalks celery, diced
  • 1/2 cup feta cheese, crumbled
  • 1 cup cherry tomatoes
  • 1/2 cup chopped walnuts or toasted almonds or sunflower seeds
  • 1/2 cup thinly sliced prosciutto, cooked shrimp, prawns, or smoked salmon


  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice


Cook quinoa and cool in the frig while preparing the other ingredients. Mix all together in a large bowl, then toss with oil and lemon juice.

About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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