Mediterranean Quinoa Salad

267 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  Coulter

“An easy to make light salad that can be served with or without chicken for vegetarians.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

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Reviews (267)

Rate This Recipe
chavaleh
145

chavaleh

Also made a couple of changes, but nothing major. Made it vegetarian, and added some chickpeas to make it more hearty. Also was out of red onion, so used regular onion instead. Excellent flavor, enjoyed this recipe a lot.

Reluctant Chef
111

Reluctant Chef

If you are reading this review, then do yourself a favor: enjoy this recipe ASAP.

lazycook
110

lazycook

You know, I always dislike those reviews that say: I changed this, I changed that, etc. HOWEVER, I am going to post one like that because I didn't have all of the ingredients necessary for the dish. Very, very good, even with my changes and omissions. I'm sure it'd be even better. We don't like peppers and onions so I skipped those. I sprinkled a little onion powder in the mix. I was all out of Balsamic Vinegar so I used Red Wine Vinegar instead. I had no fresh herbs so I skipped those too. I'm sure if I had all the ingredients it would have been even better. It was excellent.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 13.9 g
  • 21%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

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