Mediterranean Quinoa Salad

"Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki."
photo by Prose photo by Prose
photo by Prose
photo by Wish I Could Cook photo by Wish I Could Cook
photo by mliss29 photo by mliss29
Ready In:
2hrs 30mins




  • Rinse quinoa in a strainer under running water and drain.
  • Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
  • Set aside to cool. Meanwhile prepare vegetables.
  • Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
  • Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
  • Cover and refrigerate 2-6 hours or more. (Serve at room temperature).

Questions & Replies

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  1. Axelboot
    What a superb tasty salad! I found the marinade to be particularly flavourful.<br/>I believe my only modification was to use fresh oranges for the orange juice, as well as toasting the quinoa prior to any boiling (see recipe here for toasting quinoa- really does improve the flavour!).<br/>The salad lasted for about three days in our fridge, and the flavours became more intense over time.<br/>Great recipe!
  2. sjpatton98
    Very nice dish. Flavorful. We'll definitely serve again.
  3. SandwichQueen
    Delicious! I used green onions, diced roma tomatoes, and kalamata olives. I also added diced avocado to mine.
  4. Wish I Could Cook
    What a keeper of a salad! It got rave reviews from my guests. And considering how easy it was to make I'm going to do lots of repeats. I used a mixture of mostly red quinoa and it was so pretty with the cherry tomatoes mixture. I highly recommend that just for the striking visual it makes.
  5. Snowpeas
    Very nice salad. I didn't use any sugar, and the dressing was still wonderful! I only had 1/4 of a large red onion on hand, and that was plenty - and I really love onions - but this red one was a strong one... Definitely a keeper and I will be making it again and again. Healthy and delicious, what could be a better combination?


  1. sjpatton98
    Used peach flavored white balsamic vinegar.
  2. Lovaskon
    Amazing! I have eaten it for the past three days along with falafel, cashew tzaziki and roasted red pepper hummus, a real feast! My parents enjoyed it very much too! I used plum tomatoes instead of cherry tomatoes, and used only one tablespoon of olive oil. Had to omit the sundried tomatoes because I didn't have it at home. The orange juice in the dressing was an interesting addition, and it blended very well with the rest of the ingredients. Thank you for this recipe, I will make it many more times in the future!
  3. Prose
    This is fantastic. I served it as a meal with grilled tofu cubes. It was easy to put together because I cooked the quinoa the day before. This recipe is really easy to adjust according to your own taste. I used lime juice instead of orange juice and a little homemade pesto instead of the basil. I omitted the cherry tomatoes because I thought the sun-dried tomatoes would be enough tomato flavor. I found that 1/2 of a red onion was more than enough. 2 red onions would be over-powering in my opinion (but maybe they are unusually large where I live). I also left out the pine nuts. Even with all these omissions, it was very flavorful. I served it with a dollop of your Vegan Tzatziki, which my husband described as "genius," so thanks for suggesting it. The leftovers were great for lunch the next day on a bed of romaine lettuce.


I am a vegan - and I love it :) My favorite cuisines are Mexican/American and Asian.
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