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Mediterranean Quinoa Salad Bar Recipe

A vibrant and customizable Mediterranean Quinoa Salad recipe, perfect for a salad bar or salad-making station. Featuring fluffy quinoa, crisp vegetables, briny olives, and a zesty lemon-herb dressing, this salad is both healthy and delicious. Easily adaptable to different dietary needs and preferences, it's a crowd-pleaser for any occasion.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
6-8
Ingredients
  • 2 cups Quinoa
  • 4 cups Water or Vegetable Broth
  • 1 Cucumber
  • 1 pint Cherry Tomatoes
  • 1/2 Red Onion
  • 1/2 cup Kalamata Olives
  • 4 oz Feta Cheese
  • 1/4 cup Fresh Parsley
  • 1/4 cup Fresh Mint
  • 3 tablespoons Lemon Juice
  • 3 tablespoons Olive Oil
  • 1 clove Garlic
  • 1/2 teaspoon Dried Oregano
  • to taste Salt
  • to taste Black Pepper

Cooking the Quinoa

Rinse the quinoa thoroughly under cold water. Combine the quinoa and water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool.

Preparing the Vegetables

While the quinoa is cooking, dice the cucumber, halve or quarter the cherry tomatoes, and finely chop the red onion. Roughly chop the Kalamata olives. Crumble the feta cheese (if using). Mince the fresh parsley and mint.

Making the Lemon-Herb Dressing

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.

Assembling the Salad Bar

Arrange the cooked quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese (if using), parsley, and mint in separate bowls or containers. Place the lemon-herb dressing in a separate pitcher or container with a serving spoon.

Serving the Salad

Allow guests to customize their salads by choosing their desired ingredients and drizzling the dressing on top. This salad can be served immediately or chilled for later.

Nutrition Facts Estimated per 100g of product

Values are approximate and may vary based on specific ingredients used.
Calories: 150-200
Protein: 5-7g
Fat: 8-12g
Carbohydrates: 15-20g
Fiber: 2-3g

Other Considerations for Nutrition

To reduce sodium, use low-sodium feta cheese and rinse the olives before adding them to the salad. For a vegan option, omit the feta cheese or substitute with a plant-based feta alternative.

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FAQ

  • Can I make this salad ahead of time?

    Yes, you can cook the quinoa and chop the vegetables ahead of time. Store them separately in the refrigerator. Prepare the dressing separately as well. Combine everything just before serving to prevent the salad from becoming soggy.
  • What other vegetables can I add to this salad?

    Feel free to add other Mediterranean vegetables like bell peppers, zucchini, or artichoke hearts.
  • How long will this salad last in the refrigerator?

    The assembled salad will last for up to 3 days in the refrigerator, but it's best consumed within 1-2 days for optimal freshness.
  • Can I use a different type of grain instead of quinoa?

    Yes, you can substitute with other grains like couscous, farro, or barley.