Mediterranean Quinoa Salad

This quinoa salad was a big hit (even the kids liked it!) and a crowd pleaser.  Recipe is adapted from the July/August 2013 Splash magazine.


  • 1 c. uncooked quinoa
  • 2 c. water
  • 1 shallot, diced
  • 1 lemon, squeezed
  • 1 c. cherry tomatoes, quartered
  • 2 TBSP olive oil
  • 2 c. cucumber, diced
  • salt and pepper to taste
  • 1/2 c. crumbled feta
  • 20 Kalamata olives (optional)


  1. Bring water to boil; then add the dry quinoa.  Place lid on pot and reduce heat to a simmer and heat for 12 minutes, or until done.
  2. Remove from heat, fluff with a fork, and set aside to cool.
  3. Combine shallots through salt and pepper with the cooled quinoa.  Top with feta and olives.

Mediterranean Quinoa Salad:

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