Mediterranean Quinoa Salad

Elevate your salad game with this Mediterranean Quinoa Salad with mixed greens. Loaded with wholesome ingredients and fresh flavors, this delightful summer salad pairs perfectly with my Lively Lemon Vinaigrette! This lemony quinoa salad recipe is not only delicious, but a healthy choice when you want to savor the flavors of the Mediterranean. 

This recipe is also vegan! To learn how to make this lemony and super healthy salad recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. To find out the health benefits of quinoa, visit my Blog Comments & Tips below.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Mediterranean, Healthy

Servings: 8

Author: Prep My Recipe

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MEDITERRANEAN QUINOA SALAD

Elevate your salad game with this Mediterranean Quinoa Salad with mixed greens. Loaded with wholesome ingredients and fresh flavors, this delightful summer salad pairs perfectly with my Lively Lemon Vinaigrette! This lemony quinoa salad recipe is not only delicious, but a healthy choice when you want to savor the flavors of the Mediterranean.

Prep Time: 20 MinTotal Time: 20 Min

Ingredients

QUINOA SALAD:

• 4 cups cooked quinoa (see Note #1 for details)
• 15.5 ounces garbanzo beans (1 can), drained and rinsed
• ¾ cup English cucumber, finely diced (¼ inch dice)
• 1 cup grape tomatoes (¼ inch dice)
• 1 ½ tablespoons green onions (thinly sliced)
• ¼ cup fresh Italian parsley, chopped
• ¼ cup fresh basil, chopped
• 2 tablespoons fresh mint, chopped
• ¼ teaspoon kosher salt (or to taste - see Note #2)
• ⅛ teaspoon ground black pepper (or to taste - see Note #2)
• ⅓ cup Lively Lemon Vinaigrette (or to taste)

MIXED GREENS & GARNISH:

• 10 ounces mixed greens
• 1 pinch kosher salt
• 1 pinch ground black pepper
• ¼ cup Lively Lemon Vinaigrette (or to taste)
• Lemon wedges
• Sliced avocado (optional garnish)

Instructions

QUINOA SALAD:

1. Prepare 1 cup uncooked quinoa (try my easy quinoa recipe - see Note #1), fluff with a Fiskie (or fork), and set aside to cool completely. You will need 4 cups of cooked quinoa for this recipe. Make Lively Lemon Vinaigrette (a total of ⅔ cup - the entire recipe), and set aside.
2. Using a fine mesh strainer, drain and rinse garbanzo beans. Scoop out the seeds and finely dice cucumber into ¼ inch pieces (no need to peel), and cut grape tomatoes into ¼ inch dice. Thinly slice green onions. Chop parsley, basil, and mint, and set each ingredient aside.
3. Add garbanzo beans, cucumber, tomatoes, and green onion to a medium mixing bowl (2.5 quart). Sprinkle with kosher salt, and pepper (see Note #2), and mix to combine. Add 4 cups cooked & completely cooled quinoa, and mix to combine. Add chopped parsley, basil, and mint, and mix to combine. Shake Lively Lemon Vinaigrette vigorously, and reserve ¼ cup for the mixed greens, and set aside. Pour remaining vinaigrette (a little more than ⅓ cup) over the quinoa mixture, and mix to combine. Taste for seasoning, and adjust if needed. Cover and refrigerate for 30 minutes (up to 2 hours).

MIXED GREENS & GARNISH:

1. When ready to serve, add to another medium mixing bowl, mixed greens, kosher salt, and pepper. Shake reserved ¼ cup Lively Lemon Vinaigrette, and pour onto greens. Toss with salad tongs to coat salad greens.
2. Serve salad greens on each plate as a bed for the quinoa. Toss the quinoa once more, and serve a large scoop (about 1 cup) onto the bed of lettuce on each plate. Garnish each plate with a wedge of lemon, and sliced avocado (optional). Serve, and squeeze lemon over quinoa to enjoy!

Notes

1. You can use either organic white quinoa or organic tri-color quinoa for this recipe. To make perfectly cooked quinoa, try my easy quinoa recipe. Quinoa can be made up to 2 days ahead of time, and stored in an airtight container in the refrigerator.
2. The salad dressing is already seasoned, so it’s best to add salt & pepper sparingly. Taste after you add the Lively Lemon Vinaigrette, and adjust seasoning. It’s better to add more salt and pepper at the end, than to over season. 
3. Recipe can be made ahead.
4. Makes 8 main course servings (or 12 side salad servings).

Recommended Products:

Global Chef's Knives (Set of 2)

Pyrex Mixing Bowls with Lids (Set of 4)

Salad Tongs

Nutrition Facts

Calories

291.35

Fat (grams)

11.74 g

Sat. Fat (grams)

1.52 g

Carbs (grams)

38.39 g

Fiber (grams)

7.21 g

Net carbs

31.17 g

Sugar (grams)

4.73 g

Protein (grams)

9.79 g

Sodium (milligrams)

168.31 mg

Cholesterol (grams)

0 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include Optional Garnishes. 

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

Vinaigrette & Quinoa Salad

STEP 1

Prepare 1 cup uncooked quinoa (try my easy quinoa recipe -  see Note below), fluff with a Fiskie (or fork), and set aside to cool completely. You will need 4 cups of cooked quinoa for this recipe. Make Lively Lemon Vinaigrette (a total of ⅔ cup - the entire recipe), and set aside.

Note: You can use either organic white quinoa or organic tri-color quinoa for this recipe. To make perfectly cooked quinoa, try my easy quinoa recipe. Quinoa can be made up to 2 days ahead of time, and stored in an airtight container in the refrigerator.

Cooked quinoa.

Lively Lemon Vinaigrette.

STEP 2

Using a fine mesh strainer, drain and rinse 15.5 ounces garbanzo beans (1 can). Scoop out the seeds and finely dice ¾ cup English cucumber into ¼ inch pieces (no need to peel), and cut 1 cup of grape tomatoes into ¼ inch dice. Thinly slice 1 ½ tablespoons green onions. Add ingredients to a medium mixing bowl (2.5 quart). Chop ¼ cup fresh Italian parsley, ¼ cup fresh basil, and 2 tablespoons fresh mint, and set herbs aside. 

Drain & rinse beans.

Ingredients in bowl.

STEP 3

Sprinkle ingredients in bowl with ¼ teaspoon kosher salt (or to taste), and ⅛ teaspoon ground black pepper (or to taste - see Note below), and mix to combine. Add 4 cups cooked & completely cooled quinoa, and mix to combine. Add chopped parsley basil, and mint and mix to combine. Shake Lively Lemon Vinaigrette vigorously, and reserve ¼ cup for the mixed greens, and set aside. Pour remaining vinaigrette (a little more than ⅓ cup) over the quinoa mixture, and mix to combine. Taste for seasoning, and adjust if needed. Cover and refrigerate for 30 minutes (up to 2 hours).

Note: The salad dressing is already seasoned, so it’s best to add salt & pepper sparingly. Taste after you add the Lively Lemon Vinaigrette, and adjust seasoning. It’s better to add more salt and pepper at the end, than to over season. 

Mix with s&p.

Add quinoa.

Combine.

Add herbs.

Shake vinaigrette.

Pour onto salad.

Mix well.

Cover & refrigerate.

Mixed Greens

STEP 4

When ready to serve, add to another medium mixing bowl, 10 ounces mixed greens, 1 pinch kosher salt, and 1 pinch ground black pepper. Shake reserved ¼ cup Lively Lemon Vinaigrette, and pour onto greens. Toss with salad tongs to coat salad greens.

Mixed greens & salt.

Add pepper.

Pour remaining vinaigrette.

Toss to coat.

SERVING SUGGESTIONS

Serve salad greens on each plate as a bed for the quinoa. Toss the quinoa once more, and serve a large scoop (about 1 cup) onto the bed of lettuce on each plate. Garnish each plate with a wedge of lemon, and sliced avocado (optional). Serve, and squeeze lemon over quinoa to enjoy! 

With white quinoa.

With tri-color quinoa.

Squeeze lemon & enjoy!

Notes:

1. Recipe can be made ahead!

2. Makes 8 main course servings (or 12 side salad servings).

BACK TO RECIPE

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VIDEO

How to Make Mediterranean Quinoa Salad with Mixed Greens!

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Blog Comments & Tips

A delicious salad packed with healthy ingredients!

Transport your taste buds with this Mediterranean Quinoa Salad with mixed greens! Loaded with wholesome ingredients and fresh flavors, this is the perfect summer salad. If you want to incorporate more healthy recipes into lifestyle, then try this lemony quinoa salad recipe. Made with my Lively Lemon Vinaigrette, this quinoa salad is a healthy serving of deliciousness!

This wonderful quinoa salad not only tastes great, but it has so many nutritional benefits. Full of heart healthy Omega-3 fatty acids, just 1 cup of cooked quinoa provides 8 grams of protein, 5 grams of fiber, and 39 grams of healthy carbohydrates. The surprising fact is that cooked quinoa has even more fiber than brown rice! Quinoa is also a complete protein, and has a fairly low glycemic index of 53, making this healthy carbohydrate that has lasting energy without the rapid spike in blood sugar.

How do you ensure the best results from this recipe?

My 5 tips to making a great Mediterranean Quinoa Salad with Mixed Greens:

1. It’s important to use fresh organic quinoa and produce, fresh herbs, and my Lively Lemon Vinaigrette for best results. This salad dressing takes less than 5 minutes to make, and is so worth it!

2. There are a few ways to cook quinoa, but I have found the perfect method for making quinoa into fluffy grains that don’t clump or get sticky. Try my easy quinoa recipe for how to cook quinoa. For a time saver, you can make it up to 2 days in advance. 

3. Let the quinoa salad rest for at least 30 minutes. You can leave it in the fridge for up to 2 hours without having the tomatoes get watery. Toss the mixed greens right before serving to keep everything nice and crisp.

4. Although avocado is optional, it is delicious with this salad and provides more healthy fats in your diet. 

5. Serve each salad plate with a lemon wedge, and squeeze the lemon over the quinoa before enjoying. Fresh squeezed lemon gives it that wonderful burst of fresh lemon flavor!

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks. 

Happy Cooking!

Mich

Footnote: Remember to prepare the vinaigrette and cook the quinoa ahead of time. That will make this recipe extra quick & easy to make!

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