Enjoy fresh, Mediterranean flavors in this colorful quinoa salad perfect for spring.


Recipe Summary

25 mins
20 mins
15 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.

  • Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.

Nutrition Facts

191 calories; protein 5.2g 10% DV; carbohydrates 21.3g 7% DV; fat 9.8g 15% DV; cholesterolmg; sodium 292.1mg 12% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
Great very tasty lasts several days.Making it for the second time today. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great very tasty lasts several days.Making it for the second time today. Read More
Rating: 5 stars
I'll definitely make this recipe again - got great reviews from the group I served it to. I tweaked the recipe in little ways: added 1/2 teaspoon sugar to soften the acidy lemon juice a bit. I also reduced red onion to a tablespoon finely sliced and minced to give more subtle flavor. I used 1/2 tsp. salt to quinoa water (remember to rinse quinoa before cooking) and added another 1/2 tsp when combining ingredients to pep up the vegetables. Read More
Rating: 4 stars
This is a delicious salad that I would make again on a hot summer night. I've made some tweaks too: I've used a bag of Success Boil-in-a-bag multi-colored quinoa swapped a regular cucumber for the seedless one swapped black olives for Kalamata olives and swapped grape tomatoes for cherry tomatoes. I also reduced my red onions and used silvered almonds instead of toasted. I have enough for leftovers too. Read More