Mediterranean Quinoa Salad

Total Time
2hrs 30mins
30 mins
2 hrs

Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki.

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  1. Rinse quinoa in a strainer under running water and drain.
  2. Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
  3. Set aside to cool. Meanwhile prepare vegetables.
  4. Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
  5. Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
  6. Cover and refrigerate 2-6 hours or more. (Serve at room temperature).
Most Helpful

5 5

What a superb tasty salad! I found the marinade to be particularly flavourful.
I believe my only modification was to use fresh oranges for the orange juice, as well as toasting the quinoa prior to any boiling (see recipe here for toasting quinoa- really does improve the flavour!).
The salad lasted for about three days in our fridge, and the flavours became more intense over time.
Great recipe!

5 5

What a keeper of a salad! It got rave reviews from my guests. And considering how easy it was to make I'm going to do lots of repeats. I used a mixture of mostly red quinoa and it was so pretty with the cherry tomatoes mixture. I highly recommend that just for the striking visual it makes.

5 5

Very nice salad. I didn't use any sugar, and the dressing was still wonderful! I only had 1/4 of a large red onion on hand, and that was plenty - and I really love onions - but this red one was a strong one... Definitely a keeper and I will be making it again and again. Healthy and delicious, what could be a better combination?