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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Prep time 25 minutes
Cook time 15 minutes
Ready in 40 minutes
Makes 4-6 servings


  • 1 cup quinoa
  • 1 cup water
  • 1 cup low sodium chicken broth
  • 2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon dried oregano
  • 2 cups tomatoes, chopped
  • 1 cup bell pepper, chopped
  • 1 cup seedless cucumber, chopped
  • 1/4 cup red onion, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup kalamata olives, pitted, halved
  • 1 can (15-ounce) garbanzo beans
  • 1 lemon, juiced
  • sea salt and fresh ground pepper, to taste


1. Rinse and drain quinoa 2-3 times to remove saporin (bitter coating); place drained quinoa in medium saucepan with water and chicken broth. Bring to a boil, and then reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let quinoa stand for 5 additional minutes, covered. Transfer quinoa to a large mixing bowl and add vinegar, 2 tablespoons extra virgin olive oil and oregano; set aside and let cool to room temperature.
2. Add tomatoes, bell pepper, cucumber, red onion, feta cheese, olives, garbanzo beans, and lemon juice to quinoa. Toss well. Season to taste with salt and pepper.
Recipe by Jeanette Chen of