Go Back

Mediterranean Quinoa Sald

This Mediterranean Quinoa salad is a visual feast with its vibrant colours. Using Balsamic vinegar and crushed Italian herbs gives it a boost of flavour.
Prep Time 1 hr
Cook Time 15 mins
Total Time 2 hrs 15 mins
Course Salad
Servings 1


  • 1/4 cup uncooked quinoa (soaked for 1 hour)
  • 2 small cucumbers
  • 1 medium tomato
  • 1/4 yellow bell pepper
  • 1/2 small onion
  • handful of fresh rocket

For dressing

  • 1.5 tbsp extra virgin olive oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp crushed dried Italian herbs


  • Drain the soaked quinoa and cook by boiling in water on a stove top until cooked, but retaining a bite to it.
  • Fluff up the cooked quinoa with a fork and add to a bowl.
  • Scrub the cucumbers. Slice vertically in half, deseed and dice.
  • Deseed and chop the tomato.
  • Dice the bell pepper, similar to the cucumbers.
  • Finely chop the onion.
  • Wash the rocket or any other salad leaves and drain. Dry well using cotton towels or in a salad spinner.
  • To prepare dressing, take all ingredients in a small bowl and whisk well with a fork until smooth and thick.
  • Add all prepped veggies to the quinoa in the bowl. Add the dressing. Toss and serve.


This Mediterranean quinoa salad can be kept for around 8-10 hours in the fridge. The quinoa absorbs the flavours of the dressing and the juices from the veggies and it tastes even better.
It also makes an excellent Mason Jar salad. Layer the quinoa at the bottom, followed by cucumber, bell pepper, onion, tomato and greens. Pour the dressing over the top and refrigerate. Shake well before eating.