This isn’t your average side dish, trust me on that. It’s a whole meal that feels both incredibly fresh and deeply satisfying, a little sun-soaked escape right in your bowl.
What you get is a wonderful tangle of textures and tastes, from the fluffy quinoa to the salty feta and that bright, herby lemon dressing. It’s the kind of recipe that makes you feel good about eating it, and even better about sharing it.
A Little Story Behind the Bowl
Kelsey, who shared this recipe, talks about how it came from a desire for something light yet filling after a trip. She wanted to capture those vibrant Mediterranean flavors without spending hours in the kitchen.
The result was this brilliant, adaptable salad that works just as well on a Tuesday night as it does at a weekend potluck. It’s become a real favorite for its sheer reliability and cheerfulness.
Ingredients Needed for the Recipe
Each ingredient here has a role to play, building layers of flavor and crunch. Here’s what you’ll need to gather.
- Quinoa: The hearty, protein-packed base that soaks up all the lovely dressing.
- Chicken Bouillon & Garlic: They simmer together to cook the quinoa, giving it a savory depth right from the start.
- Cooked Chicken Breast: Adds a solid, satisfying protein punch, making the salad a complete meal (though you can skip it if you prefer).
- Red Onion & Green Bell Pepper: They provide a crucial, juicy crunch and a touch of sharp, sweet pepper flavor.
- Kalamata Olives: Little bursts of salty, briny goodness that are so characteristic of the region.
- Feta Cheese: Its creamy, tangy crumbles are essential, tying all the other ingredients together.
- Fresh Parsley & Chives: These aren’t just garnish; they bring a garden-fresh, aromatic lift to every single bite.
- Lemon Juice, Balsamic Vinegar, Olive Oil & Salt: This simple trio becomes a magical, zippy dressing that wakes up the entire salad.
How to make ?
The process is beautifully straightforward, almost therapeutic. You’ll have it ready in no time at all.
Step 1- Building a Flavorful Base
First, bring your water, bouillon cubes, and that smashed garlic clove to a rolling boil. The smell is already fantastic, a promise of good things to come.
Stir in the quinoa, reduce the heat, cover the pot, and let it simmer gently. You’re waiting for the grains to become tender and for all that liquid to be absorbed.
Step 2- The Foundation is Set
Once your quinoa is perfectly cooked, take a moment to fish out and discard that softened garlic clove—its job is done.
Now, scoop all that fluffy, savory quinoa into a large mixing bowl. The bigger the bowl, the easier the final stir will be, and that’s a tip worth remembering.
Step 3- The Grand Assembly
This is the fun part. Pile the diced chicken, onion, bell pepper, olives, feta, and all those fresh herbs right on top of the warm quinoa.
Just before you stir, give it a good sprinkle of salt, then drizzle everything generously with the lemon juice, balsamic vinegar, and olive oil.
Step 4- Bringing It All Together
Take a large spoon or spatula and gently fold everything together. You want every single grain of quinoa to get acquainted with the dressing and the mix-ins.
And that’s genuinely it. You can dive in right away while it’s slightly warm, or let it chill for a while. The flavors just get friendlier as it sits.
Why This Salad Shines
Its versatility is its superpower. It doesn’t demand a specific temperature or occasion to be perfect. It’s happy to adapt.
Whether you pack it for a lunch, serve it as a dinner centerpiece, or bring it to a gathering, it always feels right. That balance of hearty and light is a rare and wonderful thing.
Tips
- To quickly cook chicken breasts, poach them in simmering water for about 12-15 minutes. Let them rest before dicing, and they’ll stay wonderfully juicy for the salad.
- If your red onion is particularly strong, give the diced pieces a quick rinse under cold water and pat them dry. This tames the sharp bite just a touch.
- Always taste after mixing! The amount of lemon juice is a personal preference. Start with the listed amount, then add more if you crave that extra zing.
- Letting the salad rest for 20-30 minutes before serving allows the quinoa to fully absorb the dressing, creating a more harmonious flavor throughout.
Making It Uniquely Yours
This recipe is a fantastic blueprint, just waiting for your personal touch. Don’t be afraid to swap things based on what’s in your fridge.
Try chickpeas instead of chicken for a vegetarian version, or add some chopped cucumber for an extra layer of cool, refreshing crunch. A handful of fresh mint or dill would also be a beautiful addition alongside the parsley.
It’s that kind of dish, forgiving and flexible. Once you make it the standard way, you’ll start seeing all the possibilities, and that’s half the fun of cooking, really.
Mediterranean Quinoa Salad Recipe
Description
An easy Mediterranean quinoa salad with feta and red onion that's lovely and light with bright lemon and fresh herb flavors. Add as much or as little lemon juice as you like. This salad is equally good warm or cold.
ingredients
Instructions
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Gather all ingredients.
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Bring water, bouillon cubes, and garlic to a boil in a saucepan.
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Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
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Discard garlic clove and transfer quinoa into a large bowl.
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Add chicken (if using), onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa.
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Drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
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Serve warm or refrigerate and serve cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 278kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Cholesterol 25mg9%
- Sodium 620mg26%
- Potassium 320mg10%
- Total Carbohydrate 20g7%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 18g36%
- Calcium 120 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Vegetarian option: Skip the chicken and use vegetable bouillon for a fully plant-based version.
- Make ahead: This salad tastes even better the next day as flavors meld.
- Boost flavor: Add capers, sun-dried tomatoes, or cucumber for extra Mediterranean flair.
- Storage: Keep refrigerated in an airtight container for up to 4 days.
