Mediterranean quinoa salad

This Mediterranean quinoa salad is one of my favorite salad recipes of all times. It is super refreshing, easy, nutritions and extremely tasty.

Mediterranean quinoa salad

I have been using quinoa quite a bit lately. This Mediterranean quinoa salad is the amazing and I know I will be coming to this recipe for time to come. I just simply love this type of seed. I have bought different types, like a tricolor one which I really liked, but for the most part the plain conventional one is the one that I use.

The most important thing I have found about cooking quinoa is that you must cook the quinoa on a rice cooker. If you have a rice cooker, you must cook your quinoa in it. Your quinoa will come out perfect and not over cooked. I have cooked quinoa on the stove several times and every single time I have messed it up by over cooking it.

If you don’t have a rice cooker I urge you to get one. They are fairly inexpensive and so so convenient. I use it at least 2-3 times per week and now with me making quinoa I will be using it even more. The rice comes out perfect, and so does the quinoa. The rice cooker is one of my favorite kitchen appliances, besides my crock pot and food processor.

I have also found that cooking quinoa with vegetable stock gives the quinoa a very good flavor. You can cook it with chicken stock if you like or just plain water, which is what I do many times as well.

Also, you can add any veggies of your choice and make this salad your own. I am loving quinoa lately, and I think I will be using this seed for a long time to come.

If you haven’t started adding quinoa to your diet you should because it is said to be the seed of the future. Not only quinoa is gluten free but it is rich in iron, B2, fiber, manganese, magnesium and protein.

Let me know if you try this refreshing and yummy Mediterranean quinoa salad. I know I will be making this all summer.

Until my next post,

Stay safe and enjoy!

Mediterranean quinoa salad

I think this has become one of my favorite salads. Don’t skip the fresh herbs. They make the salad refreshing and unique with the mint and dill flavors. I am going to make this all summer it is that good!

Mediterranean quinoa salad


Mediterranean quinoa salad

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20-25 minutes


  • 2 cups dried quinoa
  • 8-10 oz Kalamata olives, drained
  • 15 oz chopped cherry tomatoes
  • 10 oz fetta cheese, cubed
  • 3-4 green onions, chopped
  • 2 carrots, finely chopped
  • 1/3 cup rice wine vinegar, free of high fructose corn syrup
  • 3 Tbsp extra virgin olive oil
  • 1 oz fresh dill, chopped
  • 1 oz fresh mint, chopped


Cook quinoa according to package instructions. I cook mine in a rice cooker and it always comes out perfect.

In a large mixing bowl place all of the ingredients and combine. Store in the refrigerator, covered, for 1-2 hours to chill before serving.

Screen Shot 2013-05-25 at 3.18.14 PM

Nutrition facts calculated based on the recipe giving 4 servings.

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  1. This looks delicious and so easy to make!! Since I have someone in the family who will not eat anything with pieces of tomato, can I substitute tomato puree? Would it be 14 oz of pureed tomatoes (or maybe less since it is pureed) plus the 4 cups of water?

    • Yes you will have to use a lot less, I would say perhaps 7 oz. You may also need a bit more extra water :-) Just keep an eye on it to see if there is anymore liquid that maybe needed while it cooks away :-) Thanks for visiting my blog.

  2. That’s what I thought. Thank you. Can’t wait to try this recipe!

  3. I love easy meals like this! It looks incredible!

  4. Helpfful info. Fortunate me I found your site by chance, and I’m surprised why this twist of fate did not happened in advance!
    I bookmarked it.

  5. I made the last night and it could not have been easier or more delish! I love a one pot meal so I was sold before I even tasted it. Thanks so much for posting!

  6. Are the black beans drained?

  7. I think I’ve found what to make for dinner tonight! This looks awesome, Miryam!!

  8. Miryam, hello! I finally joined your site! Long overdue! Your dishes look amazing, and I am starting from this one. I will also look up some cookies/cakes to put in my kids’ lunch bags in the morning.

  9. Sharing this on my page! Looks like a good one!

  10. I cooked this tonight. The kids ate a full plate each, which happens rarely. It is a very nutricious meal, too. I was unsure about the proportions because I am working in kg/g but at the end it all worked out. Will do it again! Thank you.

  11. Question, should I have used quick cooking brown rice? I used regular long cooking rice and it is not absorbing the liquid at all (the package for normal cooking of the rice says 50 minutes). I’m thinking I may have just wasted a lot of money. I’m hoping it starts to absorb soon, I was really looking forward to this!

    • What ever rice you used it should absorb the liquid no matter what. Is the water on a low bubbling stage? That is the only thing I could think of because rice should be absorbing the water. Turn the heat up a tad. Let me know how it turns out.

    • The brown rice I use always takes about 45 minutes to cook and absorb the liquid. For this recipe, which I’m looking forward to tonight, I think I’ll add only the rice after sauteing the onion, bring it to a boil, then simmer for 15 minutes before adding the remaining ingredients and continue to simmer a half hour or so. Hope this works. Thanks so much.

  12. I’m happy to say the water did finally absorb, took almost an hour. I turned up the heat a little and took the lid off, that seemed to help. It all worked out in the end. It is very yummy!!!

  13. Thank you so much for sharing this recipe too. I was looking for something that was high in protein and magnesium, and this fits the bill!

  14. Your ziplink button does not work.

  15. I made this recipe as part of my bulk food prep on Sunday. WOW! It is so delicious and tastes even better heated up. It is economical and super yummy with a little salsa poured over the top. Thanks for the recipe and so glad I found your blog! I can’t wait to try another recipe next week.

  16. I noticed the cooking time says 20-25 min. Is that for white rice? I’ve never been able to get brown rice cooked through in that amount of time.

    • Yes, I always use brown rice. Mine took about 25 minutes. I think it depends on the brown rice type. I used long grain brown rice. If yours takes a bit longer is OK too :-) Thanks for visiting.

  17. Hello! Trying this for the first time and wondering if it is completely necessary to have brown rice? I’m trying it with white rice and scared it might not taste the same =\ Please let me know! Thanks again for sharing!

  18. Can I substitute a mix of quinoa and brown rice?

  19. Do you start the recipe with raw chicken or cooked organic chicken?

  20. Je suis arrivé sur votre site web par mégarde :
    je ne le regrette nullement !

  21. Just made this! But i used low sodium organic vegetable broth instead of water and turkey instead of chicken. So delicious!

  22. Hi! This looks like a great recipe and I’m eager to try it…just one question….did you use olive oil when you first added the onion and chicken into the pot?

  23. Do you think I can use microwave rice and just add it in at the end?

    • Well a lot of the liquid should have been absorbed by the rice so I don’t know how it would work. You are going to have to tweak the recipe quite a bit. Thanks for stopping by.

  24. I would say the key is to follow the cooking time for whatever rice you are using…my brown rice said to cook 35-45 minutes and it definitely took that for it to absorb the water and not be crunchy.

  25. Hi, I was curious if I could use dry black beans in a bag? Like the rice? Thanks

  26. That’s a whole lot of cholesterol for something that is supposed to be healthy…

  27. Miryam, since I love your recipes, I will try this 1 pot meal for tonight!

    But i have a question: I am missing some more spices in this dish and I love spices! What would you advice to add in this dish? My kids don’t eat spicy food, so I have to take out the Tabasco unfortunately.

    Hope to hear from you! :-)


    • Oh gosh you can add whatever really, I think oregano, thyme, cumin, paprika would be great but I think you can’t go wrong with whatever spicy you decide. Even a taco mix if it is not spicy would be great w/ this recipe. I hope this helps. Thanks for stopping by.

  28. Thanks a lot! It turned out very tasty, the kids liked it, hubby loved it, so i’m happy!! :-)

  29. Should the tomatoes be drained too?

  30. Can I use fresh tomatoes instead of canned?

  31. To the person that commented about the nutrition, I think the nutrition facts or serving size is incorrect. 414 grams is pretty big and I doubt one serving is almost 600 calories. Great, easy dish! Thanks!

  32. can you use this recipe as a freezer meal

  33. This recipe is prefect for a student like myself. It is fast, simple, cheap, and easy to make in a large quantity to be used later. I made this as the first meal I have ever made in my apartment and it turned out great. I substituted white rice for the brown rice and only used 3 cups of water, along with substituting some of the spices. Can’t wait to have it again tomorrow!

  34. I love this recipe  My son and I made this last night and it was a family hit. We did modify it some, after cooking the chicken we finished in the oven.  Love it

  35. This turned out pretty well, but I made some changes. I added chili powder and cumin to the chicken and onions while that was cooking to get some more flavor into the meat. I also used long grain brown rice which needed about 20 more minutes to cook than the directions call for so i had to add at least another cup of water to soften it up. (The rice package says 40-45 minutes).

    I think the next time I make it, I’ll use about 1/2 cup less of the rice and cook it separately. Once that is almost done cooking I will cook the chicken and other ingredients with additional spices and then combine them together. I think I’ll also add a 2nd can of beans. I felt like there wasn’t enough of them in this batch. I love making big batches of food that I can split up and freeze for lunches. This recipe is perfect for that. Thanks!!

  36. I also changed the recipe a little bit. I had the black beans from before and had put them in the freezer for future use and today was that day. I forgot all what I had put in it to season. I did add cumin, brown rice and onion and corn. T moisten it I added tomato sauce and oh my did it taste good. My husband complemented me on it and had second helping and he don”t usually do that if he is not fond of it to much, but he did today. Thanks so much for this recipe. It is things like this that cause others to be creative.
    Have a great recipe day everyone.

  37. I used brown rice and it took nearly an hour to become tender. May I suggest adding information on what type of brown rice to use? It’ll save future headaches :)

  38. Is the brown rice suppose to be cooked before you add it to the pot? I had to cook this dish for an hour and add 2 extra cups of water. The chicken was dry due to being overcooked.

    • No. My rice didn’t take  ore than 30 minutes, maybe because the brown rice I used was different so my chicken was fine. An hour seems a bit much to me. I guess maybe next time add the chicken around 35-40 minutes in? Sorry it didn’t turn out for you!!

  39. Sorry, I need to add a correction to my previous statement. I didn’t realize the amount of water to added was embedded in the instructions. I had glazed over the instructions. My only comment would to use pre-cooked rice.

  40. I made this tonight. Really good. And, my picky 14 year old liked it. Mine took about 45-50 minutes….and I added probably about an extra 2/3 cup of water. The pan I used looks to be bigger than the one you used, so maybe there wasn’t enough depth to cook the rice quicker, since it was more spread out. I monitored it on the stove in 10 min increments and all was well. Served with sliced avocado and fresh lime juice. Lots of leftovers and a definite repeat dish. I do think that the type of rice you used may have impacted the time. The bag of generic brown rice I used said to cook for 40-45 minutes, so I was planning for it to take longer. Thank you for a posting a great recipe!!!!

    • Yes I think the cooking time depends on the rice used. I am glad you liked the recipe though. I think it is a very convenient one especially for those busy nights. Thanks for stopping by and leaving your input :-)

  41. Just found this recipe and wanting to try it out for lunch today. What if I only have a canoe chili style diced tomatoes on hand? Amy suggestions on how to adjust there recipe?

  42. Are you using 2 cups of uncooked rice? That seems like way too much rice for this meal? I would only use 1 cup of uncooked rice which yields a lot of rice lol. 

  43. Can you please tell me how much is one serving?

  44. I’m making this tomorrow!!! I’m wondering, can this be made in a crockpot?

  45. Made this today as I had a tin of Black Beans and wasn’t sure how to use them.
    Added a green chilli (chopped) and some Green Peppers at the end to give it a bit of crunch and up the 5-a-day.

    Tasted really god, and now have leftovers in the fridge for the next 2 evenings.

    Could probably add other veg to this as well. Got some Chestnut Mushrooms that added 1/2 way through the cooking would be good.

    Love these nice simple menus that can easily be adapted.

  46. Are you adding rice and water to the skillet. Everything together all at once?

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