Quinoa Salad

Ingredients & Substitutions

Here I explain the best ingredients for my quinoa salad recipe, what each one does, and substitution options. For measurements, see the recipe card.

Quinoa Salad:

• Quinoa – I used white quinoa for this one, but any kind will work. Try tricolor or red quinoa if you want a little more color and texture.
• Diced Vegetables – I used red bell pepper, shallots and cucumber, but you can easily mix it up. Cherry tomatoes, other bell pepper colors, red onion, or even fresh garlic instead of shallots would all be great.
• Chickpeas – I usually go for canned chickpeas because it’s the easiest. Just rinse and drain them. You can also cook your own or swap them with lentils, cannellini beans, or black beans.
• Fresh Parsley – Adds a fresh, herby flavor, but basil works too. Cilantro is common in quinoa salads, but it doesn’t quite match the Mediterranean feel of this one.
• Feta Cheese – Gives the salad a nice tangy kick, but if you’re dairy-free or making it vegan, feel free to skip it.
• Green Olives – Totally optional, but I like the salty bite they add. You can use kalamata olives, black olives, or even capers instead.

Salad Dressing:

You can use all kinds of dressings for Mediterranean quinoa salad, but the one I’m using here is a simpler version of my Greek dressing:

• Olive Oil – I always go for a good-quality extra-virgin olive oil here because it really brings out the Mediterranean flavors. Avocado oil works too if that’s what you have.
• Lemon Juice – Fresh is definitely best, so I try to squeeze it myself. But if I’m in a rush, bottled lemon juice will do. You could use lime juice, but I think lemon just works better with the rest of the ingredients.
• White Wine Vinegar – This is my go-to for the dressing, but apple cider vinegar or red wine vinegar will still taste great if that’s what you have on hand.
• Dijon Mustard – Adds a little tang and helps the dressing come together.
• Sea Salt & Black Pepper

VARIATION: Add some greens!

You can serve this salad over a bed of fresh spinach or kale, or sauté spinach and mix them right in for a warm, hearty twist.

How To Make Quinoa Salad

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the quinoa. Rinse the quinoa well, then simmer until all the water is gone. Let it rest and fluff it up with a fork.
2. Assemble the salad. Toss the quinoa into a big bowl with the veggies, chickpeas, feta, herbs, and olives if you’re using them.
3. Make the dressing. Whisk together the olive oil, lemon juice, vinegar, Dijon, salt, and pepper until it looks smooth and blended.
4. Toss it all together. I pour the dressing right over the bowl and give it a good mix. This quinoa salad tastes great right away or even better after some fridge time.

Serving Ideas

If you’re wondering what to serve with it, here are some of my favorite pairings to make it a full meal:

• Chicken – I love this salad with chicken Caprese, sun-dried tomato chicken, or grilled chicken kabobs. And, even though it’s not a Mexican salad, it surprisingly works really well with cilantro lime chicken too.
• Fish and seafood – This quinoa salad tastes great with creamy Tuscan salmon, garlic shrimp, or even something simple like pan seared halibut or baked flounder.
• Lamb – Try it with gyro meat, lamb kofta, or baked lamb chops. So good together.
• Soup – For a cozy soup-and-salad combo, I like pairing it with my sausage and kale soup. Add some warm bread or cauliflower breadsticks and you’re set.