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!

Mediterranean Quinoa Salad

Servings: 4 people

Prep Time: 5 minutes

Total Time: 5 minutes

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.

Print Pin Rate

5 from 1 vote

Ingredients

US Customary - Metric

• 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

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.

Author: Olivia Ribas

Course: Salad, Side Dish

Cuisine: American

Keyword: gluten-free, healthy, lunch, Salad, side dish, vegetarian

Serving: 1/4, Calories: 218kcal, Carbohydrates: 18g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Cholesterol: 25mg, Sodium: 91mg, Potassium: 251mg, Fiber: 2g, Sugar: 8g

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