{Summer Quinoa Salad}

This salad is so delicious and easy! So many fresh ingredients in one bowl. This is perfect for any side dish or pot luck.


2/3 cup uncooked quinoa
1 1/3 cups chicken broth
1 cup black olives (6-ounce can, drained and sliced in half)
1 cup diced roasted red bell peppers (8-ounce jar, drained)
1 cup diced cucumbers, about 8 ounces
1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)
2-3 green onions, finely chopped
1/4 to 1/3 cup chopped fresh basil
1/2 cup feta cheese, crumbled, about 4 ounces


3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 clove garlic, finely minced
Pinch of dried oregano
Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed


Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature.

In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh basil. Whisk the dressing ingredients together and pour over the salad. Toss to combine.

Sprinkle with the feta cheese and toss lightly.

Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.

Recipe adapted from: Mel’s Kitchen Cafe

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