Salads > Layered Salads > Layered Grain Salads > Layered Pasta Salad with Pesto and Mozzarella Recipe

Mediterranean Layered Grain Salad

A vibrant and flavorful layered grain salad featuring quinoa, chickpeas, roasted vegetables, feta cheese, and a lemon-herb vinaigrette. Perfect as a light lunch or a side dish for gatherings.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
6
Ingredients
  • 1 cup Quinoa
  • 2 cups Water
  • 1 can (15 ounces), drained and rinsed Chickpeas
  • 1 medium, diced Red Bell Pepper
  • 1 medium, diced Yellow Bell Pepper
  • 1 medium, diced Zucchini
  • ½ medium, thinly sliced Red Onion
  • 4 ounces, crumbled Feta Cheese
  • ½ cup, pitted and halved Kalamata Olives
  • ¼ cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 3 tablespoons Olive Oil
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Cooking the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let it cool slightly.

Roasting the Vegetables

Preheat oven to 400°F (200°C). Toss the diced bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly caramelized. Let cool.

Making the Vinaigrette

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dried oregano, salt, and pepper.

Layering the Salad

In a large glass bowl or individual serving glasses, layer the salad ingredients in the following order: quinoa, roasted vegetables, chickpeas, red onion, feta cheese, and Kalamata olives. Drizzle with the lemon-herb vinaigrette. Garnish with fresh parsley and mint. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-200 kcal
Protein: 5-7g
Carbohydrates: 20-25g
Fat: 7-10g
Fiber: 3-5g

Other Considerations for Nutrition

This salad is naturally gluten-free. To make it vegan, omit the feta cheese or substitute with a plant-based feta alternative. For a lower sodium version, rinse the chickpeas thoroughly and use low-sodium feta.

← Layered Quinoa Salad with Vegetables and Feta Mediterranean Layered Quinoa Salad with Roasted Vegetables →

FAQ

  • Can I make this salad ahead of time?

    Yes, you can prepare the components of the salad ahead of time and store them separately. Assemble the salad just before serving to prevent the quinoa from becoming soggy.
  • Can I use different vegetables?

    Absolutely! Feel free to substitute other vegetables you enjoy, such as cucumbers, tomatoes, or artichoke hearts.
  • How long does the salad last in the refrigerator?

    The salad will keep for up to 3 days in the refrigerator in an airtight container.