Vibrant Mediterranean Quinoa Salad
This Vibrant Mediterranean Quinoa Salad is a colorful and nutritious side dish perfect for barbecues or picnics. Packed with fresh vegetables, herbs, and zesty flavors, this salad can be prepared a day in advance, allowing the flavors to meld beautifully. For a complete vegan meal, simply toss in some chickpeas or grilled tofu. Pair it with a refreshing vegan tzatziki for an added layer of flavor that everyone will love!
4-8 servings
Servings
108
Calories
16
Ingredients
Ingredients
quinoa
1 cup (rinsed)
water
2 cups (for boiling)
orange juice
4 tablespoons (freshly squeezed)
lemon juice
3 tablespoons (freshly squeezed)
olive oil
2 tablespoons
balsamic vinegar
1-2 tablespoons
brown sugar
1 teaspoon
garlic powder
1/2 teaspoon (or to taste)
salt
to taste
black pepper
to taste (freshly ground)
fresh basil
1/2 cup (finely chopped)
sun-dried tomatoes
1/3 cup (finely chopped)
red onions or green onions
2 (finely chopped (or use 8-10 green onions, chopped))
cherry tomatoes
1 lb (cut in half)
black olives
6 ounces (sliced)
pine nuts
3/4 cup (toasted)
Instructions
1
Rinse the quinoa thoroughly under running water using a fine-mesh strainer. This helps remove the natural coating called saponin that can make quinoa taste bitter.
2
In a medium-sized pot, bring 2 cups of water to a boil. Once boiling, add the rinsed quinoa and reduce the heat to low. Cover and let it simmer for 10-15 minutes, or until all the water has been absorbed and the quinoa appears translucent and fluffy.
3
Remove the pot from heat and leave it covered for an additional 5 minutes, then fluff the quinoa with a fork and set aside to cool completely.
4
While the quinoa cools, prepare the vegetables by finely chopping the fresh basil, sun-dried tomatoes, and onions, and halving the cherry tomatoes.
5
In a small bowl, combine the freshly squeezed orange juice, lemon juice, olive oil, balsamic or wine vinegar, brown sugar, garlic powder, salt, and fresh ground black pepper to create a vibrant marinade.
6
Once the quinoa is cool, transfer it to a large bowl. Pour the marinade over the quinoa and gently stir to combine.
7
Add the chopped herbs and vegetables to the quinoa mixture, stirring gently once more to distribute evenly. Finally, sprinkle the toasted pine nuts on top.
8
Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours, to allow the flavors to develop. Serve at room temperature or cold, and enjoy!
Nutrition Information
8g
Fat
7g
Carbs
2g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is called Vibrant Mediterranean Quinoa Salad.
How many servings does this recipe make?
This recipe yields between 4 and 8 servings.
Is this Mediterranean Quinoa Salad vegan?
Yes, this salad is naturally vegan, and you can add chickpeas or grilled tofu for a complete vegan meal.
What is the primary grain used in this recipe?
The primary grain used is 1 cup of rinsed quinoa.
Why must the quinoa be rinsed before cooking?
Rinsing removes the natural saponin coating which can cause the quinoa to taste bitter.
What is the cooking ratio of water to quinoa?
The ratio is 2 cups of water for every 1 cup of quinoa.
How long should the quinoa simmer?
It should simmer for 10-15 minutes until the water is absorbed.
What is the final step after the quinoa finishes simmering?
Remove from heat, leave covered for 5 minutes, then fluff with a fork and let cool.
How do I know the quinoa is cooked properly?
The quinoa will appear translucent and fluffy once all water is absorbed.
What ingredients are in the salad dressing?
The dressing contains orange juice, lemon juice, olive oil, balsamic or wine vinegar, brown sugar, garlic powder, salt, and black pepper.
Can I make this salad in advance?
Yes, it can be prepared a day in advance to allow flavors to meld beautifully.
How long should the salad be refrigerated before serving?
It should be refrigerated for at least 2 hours, or up to 6 hours.
What vegetables are needed for this salad?
You will need cherry tomatoes, sun-dried tomatoes, onions, and black olives.
How can I add extra protein to this recipe?
You can toss in chickpeas or grilled tofu for a boost of protein.
How many calories are in one serving?
There are 108 calories per serving.
What is the fat content per serving?
Each serving contains 8g of fat.
How much protein is in the salad?
Each serving provides 2g of protein.
What is the fiber content?
There is 1g of fiber per serving.
What types of onions can I use?
You can use 2 red onions or 8-10 green onions.
How should I prepare the cherry tomatoes?
The cherry tomatoes should be cut in half.
How should the pine nuts be prepared?
The pine nuts should be toasted before being sprinkled on top.
What fresh herb is used in this recipe?
1/2 cup of finely chopped fresh basil is used.
How many ounces of black olives are required?
The recipe calls for 6 ounces of sliced black olives.
What is the suggested serving temperature?
The salad can be served cold or at room temperature.
What sauce is recommended to pair with this dish?
It pairs well with a refreshing vegan tzatziki.
What kind of vinegar works best for the marinade?
Balsamic or wine vinegar are both suitable options.
How much brown sugar is used in the dressing?
The recipe requires 1 teaspoon of brown sugar.
What is the measurement for the garlic powder?
Use 1/2 teaspoon of garlic powder, or adjust to taste.
How many total ingredients are in this recipe?
There are 16 total ingredients.
What occasions is this salad suitable for?
It is perfect for barbecues, picnics, or a light lunch.