mediterranean quinoa salad

(6 ratings)
Recipe by
Dee Stillwell
Citrus Heights, CA

This is a salad recipe from the Betty Crocker email I get. I added the bell pepper and changed it to quinoa instead of couscous because of the health benefits. It is a refreshing main dish salad or can be served as a side dish. I hope you enjoy it as much as we do. I have tried this with the Kalamata olives and am not a fan so now I make it with black olives. This is not my own picture but I will add one when I make this again.

(6 ratings)
yield 6 -8
prep time 15 Min
cook time 15 Min

Ingredients For mediterranean quinoa salad

  • 2 c
    chicken broth, low salt
  • 1 c
    quinoa
  • 1 c
    diced roma tomatoes
  • 1 c
    cucumber, peeled, seeded and diced
  • 1/2 c
    green bell pepper, diced
  • 1/2 c
    kalamata olives, sliced
  • 1/4 c
    green onions, chopped
  • 1/4 c
    fresh dill, chopped or 1 tbl dried dill weed
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 c
    feta cheese, crumbled
  • salt and pepper to taste if needed

How To Make mediterranean quinoa salad

  • 1
    Bring chicken broth to a boil in 1 quart saucepan. add quinoa, cover and simmer for 15-30 minutes. Some like it cooked less. I prefer it cooked 30 minutes. If you do this add an extra 1/2 cup liquid. Fluff with a fork and set aside to cool.
  • 2
    Chop all veggies and when quinoa is cool, assemble the salad. Mix all ingerdients together and refrigerate several hours before serving. Enjoy!

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