This Mediterranean Quinoa Salad is delicious, nutritious and so simple to make! This refreshing salad is made using fresh ingredients and is bursting with delightful flavors! Enjoy this versatile salad as a meal or side dish!
For more salad recipes check out our Mediterranean cucumber and tomato salad, beetroot and pomegranate salad, tomato zucchini salad and mango cucumber salad recipe!
Fresh Quinoa Salad
If you are looking for a simple and tasty to add more nutrients into your meals – you have to try this Mediterranean quinoa salad!
Since discovering the nutritional benefits of quinoa, we’ve been looking for delicious ways to use this ingredient… cue this recipe!
This fresh salad combines nutty quinoa with the wonderful taste roasted vegetables, zesty lemon and refreshing coriander/cilantro!
Quinoa is a nutritional powerhouse, packed with protein, fiber, zinc and folate! This versatile ingredient is naturally gluten-free and also rich in antioxidants.
Not only is this salad highly nutritious, it is simple, satisfying and scrumptious and one I am excited to share with you!
Notes on Ingredients
- Quinoa: the star of the show. Cook quinoa according to the package instructions until fluffy and tender. Ensure you rinse the quinoa thoroughly before cooking (use a fine mesh strainer).
- Zucchini/Courgette: for subtle sweetness crunch.
- Bell Peppers: you can use a mixture of red and yellow/green peppers.
- Red Onion: roasted with peppers to enhance flavor in this salad.
- Sweetcorn: for a hint of sweetness and crunch. Use fresh or canned sweetcorn.
- Olive oil: used to roast the vegetables. You can use regular olive oil or extra virgin olive oil.
- Seasoning: including salt, pepper and lemon juice. Lemon zest (optional) can be added for a more refreshing citrusy taste.
- Cilantro/coriander: fresh coriander/cilantro adds a refreshing flavor and enhances the taste of this salad.
Equipment
You’ll need a pan to cook the quinoa and a fine mesh strainer to drain and rinse the cooked quinoa.
You will also need a pan to roast the vegetables. I recommend using a non-stick frying medium/large pan to roast the vegetables.
Preparation tips
This dish comes together fairly quickly once you have prepared your ingredients.
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- Prepare the vegetables. Dice the red onions, bell peppers and zucchini.
- Cook the quinoa according to package instructions. Rinse the quinoa thoroughly under cold water (using a fine mesh strainer) before cooking.
- Cook quinoa in water according to package instructions.
- Once cooked, set aside. Fluff up using a fork.
How to make this simple Quinoa Salad
- Roast the zucchini/courgettes. Heat oil in a pan. You can use a silicone brush to coat the surface of the pan with oil. Add diced zucchini/courgettes and cook on medium-high heat for a few minutes, or until slightly caramelised.
- Add diced onions and peppers and cook for 1-2 minutes.
- Stir in the sweetcorn and season with salt and pepper (to taste).
- Add the cooked and drained quinoa and mix with the vegetables. Add cilantro/coriander, lemon juice (and lemon zest if using), stir to combine. Serve and enjoy!
Top tips
- Rinse the quinoa: rinse before cooking to help get rid of any bitter flavor.
- Adjust seasoning according to preferred taste: add more salt, pepper and lemon zest according to your preference.
- Roast zucchini/courgette first: in this recipe we start with roasting the zucchini first, this enhances its flavor and removes excess water before we add the onions and bell peppers.
Storage Tips
Store leftover quinoa salad in an airtight container in the fridge for up to 2 days. Enjoy it chilled or at room temperature.
How to Serve
Serve this refreshing quinoa salad as a light meal or pair with other dishes including tofu scramble, purple sweet potato bruschetta, eggplant pizza or zucchini stir fry.
This salad makes a great side dish for picnics, get-togethers or barbeques. Enjoy with avocado pico de gallo, blender salsa or guacamole.
For more easy protein packed dishes check out our pindi chole (quick chana recipe).
Hungry for more?
Check out more of our delicious and fresh recipes!
Mediterranean Quinoa Salad
Ingredients
- 60 g Cooked quinoa (cook in 300ml or according to packet instructions)
- 1 Zucchini/courgette finely diced
- 1 cup Bell peppers mixture of red, yellow and/or green, finely diced
- ½ Red onion diced
- 1 cup Sweetcorn
- 1 teaspoon Olive oil
- Salt and pepper to taste
- Cilantro/coriander handful
- 1 tablespoon Lemon juice
- ½ teaspoon Lemon zest optional
Instructions
- Heat oil in a pan. You can use a silicone brush to coat the surface of the pan with oil.
- Add diced zucchini/courgettes and cook on medium-high heat for a few minutes, or until slightly caramelised. Stirring intermittently.
- Add diced onions and peppers and cook for 1-2 minutes.
- Stir in the sweetcorn and season with salt and pepper (to taste).
- Add the cooked and drained quinoa and mix with the vegetables.
- Add cilantro/coriander, lemon juice (and lemon zest if using), stir to combine. Serve and enjoy!
Notes
- Rinse the quinoa: rinse before cooking to help get rid of any bitter flavor.
- Adjust seasoning according to preferred taste: add more salt, pepper and lemon zest according to your preference.
- Roast zucchini/courgette first: in this recipe we start with roasting the zucchini first, this enhances its flavor and removes excess water before we add the onions and bell peppers.
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