This Easy Mediterranean Quinoa Salad is one of those recipes I make when I want something colorful, crunchy, and flavorful-but with very little effort. It's also one of my go-to recipes when I'm showing up somewhere and need to bring a side dish.
This quinoa salad combines fluffy quinoa with crunchy cucumber and bell pepper, salty Kalamata olives, marinated artichoke hearts, and red onion. The homemade dressing is bright, herby, and just slightly tangy.
And while this recipe is great right away, I think it's even better after it has had some time to hang out in the refrigerator. The flavors really come together, which makes it a great option for meal prep, potlucks, cookouts, or an easy lunch throughout the week.
Why I love this Mediterranean quinoa salad
There are a few things that make this salad a regular in my rotation:
- It's easy. Once the quinoa is cooked, most of the work is just chopping a few vegetables and whisking together the dressing.
- It has lots of flavor. The combination of Kalamata olives, artichokes, fresh vegetables, herbs, lemon, and vinegar gives this salad plenty of flavor without needing a complicated dressing.
- It's filling. Quinoa adds some protein and fiber, making this more substantial than a typical vegetable-based salad.
- It's great for meal prep. Unlike a leafy green salad, this one doesn't get sad and soggy after sitting in the refrigerator for a day or two.
- It's naturally vegan and whole food, plant-based. There's no need for any special substitutions or vegan products here-just plants! And I am a firm believer that getting more plants on your plate doesn't have to mean complicated recipes or spending hours in the kitchen.
Looking for a similar dish with a different flavor profile? Try my Black Bean, Corn, and Quinoa Salad - another easy, crowd-pleasing quinoa salad.
Looking for something other than quinoa? I have several pasta salads that are always a hit, too. Like my Creamy Vegan Macaroni Salad, Easy Vegan Pasta Salad, Creamy Vegan Dill Pickle Pasta Salad, or Vegan Street Corn Pasta Salad.
Jump to:
Ingredients
For the salad
- Quinoa: Quinoa is the base of this salad and makes it hearty enough to work as a meal on its own. I like to cook it ahead of time and let it cool completely before adding it to the other ingredients. My preferred way to cook quinoa is in my Instant Pot. This is definitely not necessary, but it just feels so much easier to me than the stove!
- Kalamata olives: These add a salty, briny flavor that I think is essential to this salad. You can use more or less depending on how much you like olives. Choose pitted olives when shopping to make prep even faster. And don't forget to save any extra olive brine after draining them-you can add a little to the salad for even more flavor.
- Marinated artichoke hearts: I love the little bursts of tanginess that marinated artichokes add. Drain and give them a rough chop if the pieces are large. And just like with the olives, don't feel like you need to let all that flavorful oil and marinade go to waste. A little splash can add a nice boost of flavor to the salad.
- English cucumber: This adds a nice crunch and freshness. I prefer an English cucumber because the skin is thin and they tend to have fewer seeds, but a regular cucumber will work, too.
- Red bell pepper: For a little sweetness, crunch, and color.
- Red onion: For a little bite and zest. If raw red onion is a little too strong for you, you can easily swap it for green onions.
For the dressing:
- The dressing is a simple combination of olive oil, apple cider vinegar, lemon juice, dried herbs, garlic and onion powder, a little salt, and just a touch of maple syrup.
- I like the combination of apple cider vinegar and lemon juice here because it gives the dressing plenty of acidity without relying on either one alone. The tiny bit of maple syrup isn't meant to make the dressing sweet-it just helps balance the acidity.
See recipe card for quantities.
Instructions
- Cook the quinoa according to package instructions. Allow it to cool completely, then transfer it to a large mixing bowl.
- Whisk together the dressing ingredients in a small bowl or jar. Pour over the quinoa and mix to combine.
- Chop the cucumber, bell pepper, red onion, olives, and artichoke hearts. Add them to the bowl with the quinoa.
- Mix everything thoroughly until the quinoa, vegetables, and dressing are evenly combined. Enjoy right away or refrigerate for 30 minutes to let the flavors come together.
A few tips
Don't skip cooling the quinoa. If the quinoa is still steaming hot when you add it to the vegetables, it can make the cucumber and other fresh ingredients warm and less crisp.
Taste before adding more salt. The Kalamata olives and marinated artichoke hearts already add quite a bit of salt, so you may find that you don't need much additional salt in the dressing.
Adjust the dressing to your taste. If you like a more acidic dressing, add another splash of vinegar or lemon juice. If you find it too tart, a little more maple syrup will balance it out.
Give it some time in the refrigerator. This is one of those salads that gets better after the flavors have had a chance to hang out together.
Substitutions and Variations:
- Sun-dried tomatoes: Add ¼-½ cup chopped sun-dried tomatoes for a deeper, slightly sweet and savory flavor. If you're using sun-dried tomatoes packed in oil, you can drain them first and save that flavorful oil to use in the dressing.
- Pepperoncini: Add about ¼ cup chopped pepperoncini for a little extra tang and zing. If you love pepperoncini, feel free to add more!
- Green onions: Not a fan of raw red onion? Swap it for 3-4 green onions (scallions), thinly sliced (using both the green and the white parts). They have a milder flavor but still add a nice oniony bite.
- Chickpeas: Want to turn this side dish into more of a complete meal? Add one 15-ounce can of chickpeas, drained and rinsed. They'll add additional protein and fiber and make the salad even more filling.
- Fresh parsley: Add a handful of chopped fresh parsley for extra freshness and color. I usually use about ¼-½ cup, but there's no need to be precise here. Flat-leaf (Italian) parsley is my preference, but curly parsley works just fine, too.
How to serve it
This Mediterranean quinoa salad is hearty enough to serve as a lunch main on its own, especially if you add chickpeas, but it also works really well as a side dish.
Serve it with hummus and pita, grilled or roasted vegetables, grilled tofu, or whatever you're already making for dinner. It's also a great addition to a summer cookout alongside grilled corn, veggie burgers, and fresh fruit. Another perk of bringing this recipe to a summer gathering is it travels well and doesn't rely on leafy greens that wilt quickly.
Equipment
For this recipe, you will need a cutting board, a chef's knife, a large mixing bowl for the salad, and a jar with a lid (like a mason jar) or a small bowl for mixing the dressing.
Storage
Store in an airtight container in the refrigerator for up to 4-5 days.
This recipe is not good for freezing. The fresh cucumber and other vegetables will lose their crisp texture after freezing and thawing.
FAQ
Sure! Olive oil works especially well in this dressing because it complements the Mediterranean flavors, but you can substitute another neutral oil if that's what you have on hand. Sunflower oil or avocado oil are both good options. I wouldn't recommend a strongly flavored oil (like sesame or peanut oil), since it may compete with the lemon, herbs, olives, and artichokes.
Yes, all of the ingredients in this recipe are naturally gluten-free. As always, if you need to strictly avoid gluten, check ingredient labels on packaged ingredients such as marinated artichokes and olives for potential cross-contact.
Absolutely. This is a great way to use leftover cooked quinoa. Just make sure it's been refrigerated properly and is cooled before adding it to the salad.
It can be! The quinoa provides some protein and makes the salad more substantial, but if I'm serving this as a main dish, I like to add a can of chickpeas for additional protein and fiber. You could also serve it with hummus, grilled tofu, or another plant-based protein.
Related
Looking for other salad recipes? Try these:
Easy Mediterranean Quinoa Salad (Whole Food, Plant-Based Recipe)
Ingredients
For the salad
- 1.5 cups quinoa
- ½ cup pitted Kalamata olives, drained and chopped
- ½ cup marinated artichoke hearts, drained and chopped
- 1 English cucumber, chopped
- 1 red bell pepper, chopped
- ½ cup red onion (about ¼ large red onion), diced
For the dressing
- ⅓ cup olive oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 1 teaspoon maple syrup
Instructions
- Cook the quinoa. Cook the quinoa according to package directions or using your preferred method. Allow it to cool completely before assembling the salad.
- Prep the vegetables. Drain and chop the Kalamata olives and marinated artichoke hearts. Dice the cucumber and red bell pepper, and finely chop the red onion (or slice the green onions).
- Make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and maple syrup until well combined.
- Combine the salad. Add the cooled quinoa to a large mixing bowl and pour the dressing over it. Add the chopped vegetables, olives, and artichokes, then toss until everything is evenly coated and well combined.
- Add a little extra flavor. If desired, add a splash of the reserved Kalamata olive brine or marinated artichoke oil/juice. Start with a little, toss, and taste before adding more.
- Chill and serve. Refrigerate for at least 30 minutes before serving to allow the flavors to come together. Give it a good toss before serving. Enjoy!
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