Mediterranean Quinoa Salad at The Little Shop of Olive Oils

Mediterranean Quinoa Salad


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 yellow bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons Suyo Cucumber vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
  • While the quinoa is cooling, prepare the vegetables. Halve 1 cup of cherry tomatoes, dice 1 cucumber and 1 yellow bell pepper, finely chop 1/4 cup of red onion, and slice 1/4 cup of Kalamata olives.
  • In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, yellow bell pepper, red onion, and Kalamata olives. If desired, add 1/4 cup of crumbled feta cheese.
  • In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of vinegar, 1 teaspoon of dried oregano, salt, and pepper to taste.
  • Pour the dressing over the quinoa salad and toss to combine.
  • Garnish with chopped fresh parsley before serving.
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