Mediterranean Quinoa Salad

Mediterranean quinoa salad is delicious, healthy and packed full of bright flavors. Whip it up in just 15 minutes! This recipe is perfect for lunch, meal-prep, or a light dinner.

Course Salad, Side Dish

Cuisine American

Keyword Mediterranean Quinoa Salad, quinoa salad, quinoa salad recipe

Prep Time 10

Cook Time 15

Total Time 15

Servings people

Calories 207kcal

Author Olivia Ribas

Ingredients

For the Salmon

1 lb. salmon cut into 4 ounce fillets
1 tablespoon extra virgin olive oil
Salt and black pepper

For the Dressing

¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 small garlic gloves minced
Salt and black pepper

For the Quinoa Salad

1 cup quinoa rinsed
½ cup red onion chopped
⅓ cup black olives sliced
1 cup cherry tomatoes halved
1 cup yellow bell pepper chopped
1 cup cucumber chopped
¼ cup feta cheese crumbles
Fresh parsley for garnish

Instructions

Prepare Salmon

Preheat the air fryer to 400°F (200°C). Pour olive oil over the salmon fillets. Then, rub each fillet with salt and black pepper.
Place the salmon in the basket of the air fryer and cook for 7-9 minutes, depending on this thickness of the salmon.

Cook Quinoa

In a medium saucepan, bring 2 cups water to a boil over high heat. Once boiling, reduce the heat to low and add rinsed quinoa. Cover the saucepan with a lid and let it cook for 10-15 minutes.
Remove saucepan from the heat, uncover and fluff quinoa with a fork. Set aside and allow to cool for at least 5 minutes.

Make Dressing & Assemble

In a mason jar or small bowl, pour the freshly squeezed lemon juice and olive oil. Add minced garlic, salt and pepper. Whisk well and set aside.
In a large bowl, add cooked quinoa, red onions, black olives, cherry tomatoes, yellow bell pepper, feta cheese and cucumber. Stir really well.
Pour the homemade vinaigrette dressing over the quinoa salad and stir again. Serve with air fryer salmon and garnish with fresh parsley. Enjoy!

Meal-prepping

Place an even amount of quinoa salad and salmon into 4 glass containers. Cover with a lid, and place in the fridge for up 4 days. You can also store your salad in one, large container if desired.

Video

Notes

To see if salmon is done, press the thickest part of the fillet with your finger or a fork to see if it flakes apart!
Rinse quinoa before cooking to avoid bitter flavor.
Sub mozzarella balls (pearls) or goat cheese for feta, if desired.
Meal-prepping? Keep dressing to the side and add right before eating.
To Store: Transfer salad to an airtight container and refrigerate 1-2 days. If you store the dressing separately, it should stay good a bit longer (3-4 days). Air fryer salmon will stay good for 3-4 days with or without dressing added.
To Freeze: I don’t recommend freezing this salad, but you can separate and freeze salmon for 4-6 months.
To Reheat: You can reheat salmon in the air-fryer if desired, but it’s not necessary and this salad tastes great chilled.

Nutrition