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Mediterranean Quinoa Salad with Grilled Vegetables on round white platter with serving utensils garnished with herb sprigs.
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4.75 from 4 votes

Mediterranean Quinoa Salad

Protein-packed Mediterranean Quinoa Salad with grilled vegetables has fresh herbs, a lively lemon and olive oil dressing and tangy feta cheese. It's perfect for entertaining or a healthful grab-and-go lunch!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dishes - Salads
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

  • 2 cups water or as needed
  • Zest of 1 large lemon
  • 1/4 cup olive oil or as needed, divided
  • Salt and freshly ground black pepper
  • 1 cup quinoa rinsed
  • 2 small zucchini cut into 3 planks each lengthwise
  • 2 small yellow squash cut into 3 planks each lengthwise
  • 1 medium red bell pepper seeds and membranes removed, cut into thick slices
  • 1 medium yellow bell pepper seeds and membranes removed, cut into thick slices
  • 1 bunch medium-sized scallions white and light green part only, chopped
  • 1/4 cup chopped fresh parsley plus sprigs for garnish
  • 1/4 cup chopped fresh mint
  • 1/2 cup pitted and halved Kalamata olives
  • 1 cup crumbled feta cheese or more if desired

Dressing

  • 1/3 cup lemon juice (approximately 2 large lemons)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste

Instructions

Salad

  • Bring water, lemon zest, 2 teaspoons olive oil, 1/2 teaspoon salt and black pepper to a boil.
  • Add quinoa, return to a boil, reduce heat to low and simmer uncovered for 12-15 minutes or until water is almost absorbed and the germ of the quinoa is beginning to appear.
  • Remove from heat, cover and let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and let cool.
  • Preheat a grill or grill pan over medium-high heat.
  • Brush the vegetables with olive oil and season with salt and black pepper. Grill 3-4 minutes per side or to desired doneness. Let cool.
  • Combine quinoa, scallions, parsley, mint, olives and feta cheese and gently stir to combine.
  • Slice the zucchini and yellow squash into 1-inch pieces widthwise and cut the bell peppers into three pieces each widthwise. Add to quinoa combination.

Dressing

  • Whisk together the dressing ingredients in a small bowl. Pour desired amount over salad and stir to combine. Adjust the seasoning with salt and black pepper or more lemon juice.
  • Serve garnished with parsley sprigs.

Notes

MAKE AHEAD:
  • This salad is best served immediately. However, it can be assembled 1 day ahead. Drizzle a small amount of dressing over the salad to keep it moist and refrigerate.
  • When ready to serve, add the feta cheese and the remaining dressing as desired.

Nutrition

Serving: 1 | Calories: 282kcal | Carbohydrates: 20g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 355mg | Potassium: 384mg | Fiber: 3g | Sugar: 2g | Vitamin A: 947IU | Vitamin C: 64mg | Calcium: 129mg | Iron: 2mg