This healthy vegetarian quinoa salad makes for a simple lunch or dinner, thanks to staples like roasted red bell peppers, kalamata olives, and feta from your fridge and pantry.
Mediterranean Quinoa Salad Recipe
I get that feeling. I look at my watch. Scratch that, I look at the clock on my iPhone—after annoyingly plugging in my four-number password twice because I have bubble thumbs—and realize, CRAP! It’s lunchtime!
Now what?
If I’m not going out to lunch with my husband (we’re pretty good at day-dating), you’ll find me in the kitchen adding odds and ends from the pantry and fridge for a cobbled together salad of leftovers, canned beans, and anything with a pucker.
Where this Mediterranean salad may have started off without much of a thought in serving up me, myself, and I for a one-on-one lunch, it proved its worth in spades when I pulled it out of my recipe hat and made it for a lunch to serve 16 food bloggers.
It’s a good one for that.
see more: 50 Favorite Mediterranean Diet Recipes
All year long I’ve been creating and sharing recipes featuring DeLallo Foods and their plentitude of pastas, pestos, oils and vinegars. Happily, DeLallo was a sponsor again this year at Better Blog Retreat, which is where I pulled this cold quinoa salad out of my arsenal of recipes I know by heart to serve for one of our food blogger lunches.
Oh nothing. No pressure. Just making lunch for some of my favorite, most talented food bloggers who have millions of followers and create amazing recipes who are now going to eat something little old me is making.
But I had nothing to worry about. Cooking with ingredients from DeLallo never disappoints.
What’s in This Mediterranean Quinoa Salad?
Having a stash of DeLallo’s Salad Savors in my fridge is touched with a bit of irony. Why? Because these packaged salad fixins’ should be named Salad Savers (ers instead of ors) because they save/rescue me in my meal time prep so much of the time. The gourmet salad ingredients are variously themed with ingredients that include vegetables, nuts and cheese and are all appropriately pre-portioned.
It makes things so easy.
I was going for a vegetarian salad and knew the ingredients from the Zesty Salad Savors would fit in perfectly with our easy, snackable menu. Roasted red bell peppers, already chopped. Briny kalamata olives that are already pitted. And feta cheese that should never be forgotten. They created my med-inspired base.
To that I added canned garbanzo beans and cooked quinoa for extra protein. Arugula leaves and fresh basil leaves add the leafy green element I always crave.
And the simple garlicky dressing is just that. Simple.
How to Make Quinoa Salad with Feta
Simply cook the quinoa according to package instructions, then allow it to cool completely.
Stir together the garlicky balsamic dressing and set aside.
Next, add the quinoa, arugula, garbanzo beans, and contents of the Salad Savors package to a large bowl. Drizzle with the dressing and garnish with basil. I prefer serving this as a cold quinoa salad or at room temperature so that the arugula doesn’t wilt.
Can I Use Another Green in This Mediterranean Salad?
Yes, although I love the peppery bite the arugula adds to this Mediterranean quinoa salad. But spinach or massaged kale can also be used.
Can I Prep This Quinoa Salad in Advance?
You can cook the quinoa in advance, then prep and store the remaining ingredients in separate containers until you’re ready to assemble this salad. I don’t recommend tossing everything together too far in advance, otherwise the arugula will wilt.
Tips for Making This Quinoa Salad
When cooking my quinoa I like to add about 1/2 teaspoon of kosher salt to the water to flavor the grain as it cooks. Be sure to bring your water to a boil before adding the salt so it doesn’t pit and ruin the bottom of your pan.
Be sure not to leave out the dried thyme in the Mediterranean salad dressing. It rounds out the earthiness of the dressing. Crumble the thyme leaves between your fingers to release the oils and mellow the herb.
If desired, you could add additional toppings to this cold quinoa salad, such as thinly sliced red onion, fresh bell pepper instead of roasted, and so forth. It’s a fairly flexible recipe!
If You Liked This Recipe, You’ll Like These:
- Thai Quinoa Salad
- Moroccan Chickpea Quinoa Power Salad
- Quinoa and Kale Protein Power Salad
- Southwest Quinoa and Grilled Corn Salad
- Quinoa Tabbouleh with Chickpeas
- Quinoa and Avocado Chimichurri Salad
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Mediterranean Quinoa Salad
This healthy vegetarian quinoa salad makes for a simple lunch or dinner, thanks to staples like roasted red bell peppers, kalamata olives, and feta from your fridge and pantry.
Ingredients
- 1 1/2 cups dry quinoa
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves pressed
- 1/2 teaspoon dry basil minced
- 1/2 teaspoon dried thyme crushed between your fingers
- kosher salt and freshly ground black pepper
- 3 cups arugula
- 1 15 ounce can garbanzo beans drained
- 1 package DeLallo Zesty Salad Savors
Instructions
-
Cook the quinoa according to package directions with 1/2 teaspoon salt added to the water. Cool completely.
-
Mix together the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
-
To a large serving bowl, add the quinoa, arugula, garbanzo beans, and contents of the Salad Savors package (red bell pepper, kalamata olives and feta cheese).
-
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
Recipe Notes
*Instead of a packet of Zesty Salad Savors, you can use the following instead:
- Small jar roasted red bell peppers (drained and chopped)
- 1/4 cup kalamata olives (roughly chopped)
- 1/4 cup crumbled feta cheese
Even More Easy Salad Recipes to Make
- Superfood Salad with Lightened-Up Poppy Seed Dressing
- Caesar Salad with Garlic Croutons
- Classic Blue Cheese Wedge Salad
- Arugula Salad with Shaved Parmesan
- BBQ Chicken Chopped Salad
- Chopped Mexican Kale Salad
Thanks for stopping by. Cheers to getting into the kitchen and making something good.
Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.
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This post is in partnership with DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
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Laura ~ RYG says
Honestly, after all the Christmas cookies, I feel like the “green element” like you said is crucial!! Not to mention the whole healthy quinoa thing going on here, because they’re aren’t enough Billy Blanks Tae Bo DVD’s in the world that’s gonna burn off the Pinterest calories. I have not heard of DeLallo but will be asking my grocery store if they carry their products, if not, I’ve read that you can ask the manager to order some and see how it goes! And I love your wood board, it’s a little like the one going on for my artisan cutting board giveaway I’m hosting right now! Thanks.
Kathy says
I find that olive oil at Kroger with the pastas. It’s good flavor at a great price
Katrina says
Salads like this are perfect for dinner AND lunch! So much healthy goodness in one bowl. Yum!
Anna @ Crunchy Creamy Sweet says
Love everything about this salad! From garbanzo beans, arugula to the dressing. So good!
Liz @ The Lemon Bowl says
I remember this salad well… it is everything I love in a giant bowl!!! Minus you. :) xoxox Miss you!
Taylor @ Food Faith Fitness says
How GENIUS is to use that Salad Savors as a topping on this gorgeous Quinoa Salad! I love DeLallo and ANYTHING quinoa, so this is totally my jam! Pinned!
naomi says
Salads like this are a must especially during the holidays to offset all the not-so-healthy goodies that are eaten.
Laura (Tutti Dolci) says
This salad is perfect for now and later…love the Mediterranean flavors!
Jennie @onesweetmess says
I could easily see myself eating this salad daily. Love the combination of Mediterranean ingredients.
Lucia @ The Foodwright says
This salad is so pretty! But, more importantly, it sounds absolutely delicious. Love love love Mediterranean flavors.
Kathy says
Yum. I used spinach instead of argula, and used about 1/2 the oil. Light and delicious!
Kari says
I am totally in need of a big healthy salad like this right now!
Kari
http://www.sweetteasweetie.com
Gaby Dalkin says
the colors of this salad are incredible and I adore the flavors! always good to have an arsenal ready to go for feeding a lot of people — adding this recipe to mine for sure
Alison says
Yum! This salad is so colorful and looks delicious! I’m anxious to try out this new recipe. Thanks for sharing!
Angelina says
OMG, everything which I love in one bowl! Even my son, who is a grad of the “CIA” gave this salad a is thumbs up.
heidi says
Angelina, that is awesome. Thanks to your son for his vote and to you for coming back around and letting me know!
Michelle says
How would I reduce this for 1 serving?
Bev says
This salad was fantastic! Perfect side dish to simple grilled chicken the other night. Yum!
brian says
I can do without the Arugula, it and Radicchio are too bitter for my palate.
Sandy says
Was excellent made it for Saturday Lunch used baby lettuce in purple and green was great combination and added a few cherry tomatoes.
heidi says
Love that idea Sandy!
Heather says
What is the calorie counter on this lovely dish?
heidi says
Hi Heather, I don’t provide nutritionals on my recipes but if you want, you can input it into an app like My Fitness Pal.
Liz Ruff says
This sounds amazing. Can this be prepared a day before or is it best to assemble the day of, since it has arugula in it?
Jennifer says
I made a big batch for a holiday picnic, and am trying saving half for tomorrow without the dressing. I will pour the dressing over it right before serving. I saved another little bit with dressing, to see if it could last a day. It tastes awesome right now!
Kathy says
Wonderful dish made for dinner this evening. instead of vinegar I used fresh lemon juice with a little green onion and tomatoes. It was so good thank you so much! My husband loved it!
Chris says
It is so hot right now and this sounds delicious, light and filling! Looking for are to this tonight. Thanks for th inspiration!
tommie says
Where did you find those measuring spoons?? I was looking for a recipe with arugula and found your website!
Vivian says
Made this last night when we had guests over. Everyone loved it, the arugula is perfect in this. Thank you!
De says
Didn’t have arugula, used spinach. Perfection! Loved it!
heidi says
So glad you made the switch De, and used what you had :)
Paula says
How many calories per serving does it have?
Anna Wright says
Thank you for sharing this excellent recipe with quinoa. The ingredients listed above are of high-quality as well. Can’t wait to try it.
Judy says
This was a winner! I’ll be making it again soon. Thank you!!
Cynthia says
Hi I was looking at this recipe and noticed in the picture of the dressing ingredients what looks to be Dijon mustard, but it is not listed in the recipe ingredients? I always use Dijon in my balsamic dressing, so I am curious
candy says
This salad was a big hit. I used Israeli couscous (pearl). Delicious!
Wilma P Sherwood says
I wish when a good recipe like this is posted you would also post nutritional values as well!
Tia Miller says
This is a perfect recipe. I love the taste of the feta cheese sneaking up with a burst of “gotcha” flavor.
Adrian (Breezy Brain) says
Looks so yummy and healthy! I think you forgot to add a drizzle of lemon juice to this dish though :)
My only complaint about quinoa at the moment is that it is quite pricey compared to rice and other grains.
Kyleigh Williams says
What is the service portion for this salad? I didn’t see it anywhere! Can’t wait to try it!
SWIowa says
I like this recipe. It’s a great basic Quinoa Salad with opportunities to add/subtract/adjust additions. I did not have kalamata olives so substituted a small can of sliced black peppers. I would like it as well with chopped fresh red pepper than the roasted variety. I added more balsamic vinegar; I drizzled some on (I should have measured but didn’t) and gave it a good stir. I also added several chopped green onions. Chopped red onions would be good instead. I felt it needed the the zip of the extra vinegar and the onions. How many main-dish servings are in one batch of this recipe? I could not find that info.
Alison says
So good. Added a diced cucumber to the mix. I bought the olives & feta from our olive bar (halved the olives and chopped the cheese a little smaller) and used their oil as part of the base of the dressing. I also added a little lemon juice.