Mediterranean Quinoa Salad

This Mediterranean quinoa salad is very easy to make. All you need is to add cherry tomatoes, bocconcini, fresh basil and vinaigrette to the cooked quinoa.

Today, I am sharing my Mediterranean quinoa salad. This recipe is full of juicy cherry tomatoes, cucumbers, fresh basil and of course, cheese. My husband always says that everything tastes better with cheese. So, I had to include bocconcini cheese for him and it turned out great. I like to use bocconcini cheese in my salads because they have a spongy texture. So, it absorbs easily the flavors from any salad dressing.

There’s just something SO good about Mediterranean food. Some of my other favourites are Mediterranean Chicken Skillet Recipe, Easy Mediterranean Salad Recipe (see the Web Story here), Easy Mediterranean Chopped Salad, and Instant Pot Mediterranean Chicken Recipe. The chicken recipes especially, go really well with this quinoa salad.

As always, a quinoa salad can be packed with full of flavors and is very versatile. You can serve alongside pretty much any main dish. I particularly love quinoa salad with white fish or salmon.

Besides that, this salad is very easy to put together and does not take much time. All you need is to add cherry tomatoes, bocconcini and fresh basil to the cooked quinoa. Then, pour the vinaigrette over the salad and toss very well. It’s as simple as that! Oh! I almost forget to mention that I made the salad in the afternoon, and kept it in the fridge until dinnertime. I think Mediterranean Quinoa Salad tastes better this way because the dressing has more time to be absorbed by the ingredients.

Deeeeeee-licious!

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4.75 from 4 votes

Mediterranean Quinoa Salad

This mediterranean quinoa salad is very easy to make. All you need is to add cherry tomatoes, bocconcini, fresh basil and vinaigrette to the cooked quinoa.

Prep: 5 minutes minutes

Total: 5 minutes minutes

Servings: 4 people

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Ingredients

• ▢ 1 cup cooked quinoa
• ▢ 1 cup cherry tomatoes halved
• ▢ 2 bunches of fresh basil
• ▢ 1 cucumber pealed, seedless and fine dice
• ▢ ½ cup pearl bocconcini cheese
• ▢ 4 tbsp homemade vinaigrette

US CustomaryMetric

Instructions

• In a bowl, place the cooked quinoa, add the remaining ingredients and pour the homemade vinaigrette over the salad.
• Lightly toss everything together.
• Adjust the seasoning if you think it is necessary. Now, it is ready to serve.

Tips

• Remember to rinse the quinoa before cooking so they don't taste bitter. 
• If you do not have pearl bocconcini cheese, feel free to use whatever cheese you have on hand. Mozzarella balls are a great alternative. 
• You can buy seedless cucumbers to save yourself the time of removing the seeds.
• To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.

Nutrition Information

Serving: 1/4 Calories: 218kcal (11%) Carbohydrates: 18g (6%) Protein: 6g (12%) Fat: 15g (23%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Cholesterol: 25mg (8%) Sodium: 91mg (4%) Potassium: 251mg (7%) Fiber: 2g (8%) Sugar: 8g (9%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

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