Mediterranean Quinoa Salad


An easy to make light salad that can be served with or without chicken for vegetarians.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
4 cups


  • 2 cups water

  • 2 cubes chicken bouillon

  • 1 clove garlic, smashed

  • 1 cup uncooked quinoa

  • 2 large cooked chicken breasts - cut into bite size pieces

  • 1 large red onion, diced

  • 1 large green bell pepper, diced

  • ½ cup chopped kalamata olives

  • ½ cup crumbled feta cheese

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh chives

  • ½ teaspoon salt

  • cup fresh lemon juice

  • 1 tablespoon balsamic vinegar

  • ¼ cup olive oil


  1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.

  2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Nutrition Facts (per serving)

278 Calories
14g Fat
20g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 278
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 16%
Cholesterol 45mg 15%
Sodium 713mg 31%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 18g
Vitamin C 31mg 154%
Calcium 83mg 6%
Iron 2mg 11%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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