Mediterranean Quinoa Salad

This easy Mediterranean Quinoa Salad is super quick to make and full of traditional coastal Mediterranean flavors and veggies!

Course Brunch, Dinner, Lunch

Cuisine Mediterranean

Keyword Mediterranean Quinoa Salad

Prep Time 10

Cook Time 15

Cooling Time for Quinoa 1

Total Time 1 25

Servings servings

Calories 186kcal

Author Kelli Shallal MPH RD

Cook your quinoa according to package directions. (1 cup dry = 3 cups cooked.) Typically the directions are to rinse quinoa and then combine it in a medium-size pot with a lid with 2 cups of water or broth. I always use broth. The quinoa tastes so much better that way! Bring to a boil, then reduce the heat to a simmer for 12-15 minutes, or until the quinoa is light and fluffy. Let cool, then refrigerate for 1 hour.
1 cup uncooked quinoa , 2 cups water or broth
Chop and prepare veggies and chickpeas. See instructions in the blog post above for more detailed information. Add veggies, cheese, and chickpeas to quinoa.
1 jar roasted red peppers, chopped, 6 ounces marinated artichoke hearts, quartered, 1 bunch parsley leaves, no stems, ½ cup feta cheese, ½ small red onion, sliced, ⅓ cup kalamata olives, sliced, 1 cup chickpeas
Add the juice of ½ to 1 whole lemon, salt, and sumac to the quinoa mixture, then toss to stir. Adjust salt and lemon as desired, and dig in!
1 lemon, juiced, 1 - 2 teaspoons sumac, ¼ teaspoon sea salt

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