Easy Mediterranean Quinoa Salad (Whole Food, Plant-Based Recipe)
This easy Mediterranean quinoa salad is colorful, crunchy, and packed with flavor. With Kalamata olives, tangy marinated artichokes, fresh veggies, and a simple herby dressing, it's a small amount of effort for a big batch of deliciousness. Perfect for meal prep, potlucks, cookouts, or an easy fiber-filled lunch!
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!