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delicious mediterranean quinoa salad in large bowl with flowers

Mediterranean Quinoa Vegetable Salad 

  • Author: Beth of A Meal In Mind
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Salad, Side dish
  • Method: Stovetop
  • Cuisine: Mediterranean


This Mediterranean Quinoa Vegetable Salad is a delicious celebration of vegetables with tangy flavors of lemon and garlic. An easy potluck dish, it appeals to everyone, regardless of diet, because it is beautiful, flavorful, gluten-free and vegan.



For the salad

  • 1 1/2 cups Quinoa
  • 3 cups water (for cooking the quinoa)
  • 1 cup peas
  • 1/2 cup red onion, thinly sliced
  • 3/4 cup cup black or Kalamata olives, chopped
  • 1 red bell pepper, chopped, or 1/2 red and 1/2 orange (save a section for the top)
  • 1/2 cucumber, sliced thinly
  • 1 small head broccoli, top cut into florets and steamed to fork-tenderness, stem peeled and chopped to stir into salad
  • 1/2 teaspoon salt or to taste, see note
  • 1/4 teaspoon pepper
  • Fresh dill, minced, and sprigs for garnish

Lemon Vinaigrette dressing

  • 1/3 cup good olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic, pressed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Rinse quinoa and drain thoroughly, unless your quinoa says that no rinsing is needed.
  2. In a saucepan with a cover, bring the 3 cups water to a boil. Stir in quinoa. Reduce heat and simmer until cooked, about 10 minutes. Remove from heat and keep covered until all water is absorbed.
  3. Allow quinoa to cool to room temperature.
  4. For the dressing, whisk together all ingredients for the vinaigrette. Stir into quinoa and mix well. Stir the chopped vegetables into the quinoa: olives, broccoli stem, bell peppers, onions, peas and minced dill. Stir again and adjust the seasonings to taste.
  5. Arrange the sliced vegetables on top of the quinoa, garnish and serve! Keeps refrigerated for about 3 days, after which the salad can get a little soggy.


We are eating very low salt these days. Be sure to taste in case you prefer a saltier salad.

Keywords: easy quinoa salad, Mediterranean quinoa, vegetable salad, side dish, vegan, vinaigrette, baba ghanoush dressing, potluck dish