Mediterranean Quinoa Salad is just the perfect lunch or dinner on these summer days, when we need light meals and some refreshment. This is a light but very nutritious meal thanks to the high protein value of quinoa and all the vitamins in fresh tomatoes and herbs. You will feel the exact refreshment with the little unripe grapes I added as a bonus.
This is such a great salad that you can have it as a meal since it will fill you up well. It’s not like other light salads which make you feel hungry just after an hour. So this is the best salad for you if you are on diet.
You can throw in some crumbled feta in the salad if you want to make it taste more Mediterranean, I just left it out to make it vegan for our son. He loves this salad so much that he asks for it even in the morning. This is the recipe I’ve made most often this summer. We sometimes take it to our routine park visits in the afternoon and enjoy it there.
This Mediterranean Quinoa Salad is jazzed up with unripe grapes which are extremely tangy and enough to wake you up when you feel lazy even to go to the next room during these dog days. You’ve never eaten grapes when they are nor ripe yet? If you love tangy flavors as much as I do, give it a try! You will feel renewed just when you bite it and let its juice explode in your mouth.
I used red quinoa for this Mediterranean quinoa salad because I love its color more. I think it matches better for a colorful, brightening summer salad. Oh and I love to add creamy avocado if I have it in hand although it’s not Mediterranean.Print
Mediterranean Quinoa Salad
A nutritious salad with quinoa and Mediterranean ingredients. Serve it as a side or a cold meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- 1 cup quinoa
- 1 and 3/4 cups water
- 1 cup tomato, diced
- 1 cup cucumber, diced
- 1/4 cup green pepper, chopped
- 1/4 cup onion, diced
- 1 cup unripe grapes
- 1/4 cup fresh dill, chopped
- 1 lemon, juiced (3 tablespoons)
- 3 tablespoons olive oil
- Salt to taste
- Combine the water and quinoa in a pot and bring to a boil. Reduce the temperature to low, cover and let it simmer until all the water is absorbed. Let it cool.
- In a large bowl, combine cooked quinoa with tomatoes, cucumber, green pepper, onion, fresh dill and unripe grapes.
- Add in olive oil, lemon juice and salt. Give it a good stir.
- Taste and add extra salt or lemon if needed.