Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Makes: 6 Servings
Total Cost:
Prep time: 1 hour
Cook time: 15 minutes
A nutritious whole grain called quinoa is mixed with a colorful variety of vegetables for a tasty side salad.


1 cup Quinoa, dry
2 cups low-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon Fresh garlic, minced
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup Fresh red bell peppers, seeded, diced
2 tablespoons Fresh green onions, diced
2 tablespoons Fresh red onions, peeled, diced
1/2 cup Fresh cherry tomatoes, halved
1/8 cup Black olives, sliced
2 tablespoons Feta cheese, crumbled
1 tablespoon Fresh parsley, chopped


1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and chicken broth in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until broth is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. A rice cooker may be used with the same quantity of quinoa and water. Cover and refrigerate.
2. In a small mixing bowl, combine lemon juice, vinegar, garlic, olive oil, salt, and ground pepper to make dressing.
3. Combine red peppers, green onions, red onions, tomatoes, and olives in a large mixing bowl. Mix well. 
4. Add dressing to vegetable mixture. Mix in cooled quinoa. Fold in feta cheese and parsley. Cover and refrigerate for about 2 hours. Serve chilled.


Our Story 
Bellingham Memorial Middle School in Bellingham, Massachusetts, serves over 800 students in grades 5-8. The school seeks to establish itself as an exemplary middle school by developing programs that are responsive to student needs.
The recipe challenge team held an afterschool cooking class. After a discussion on the value of healthy eating and a lesson on basic nutrition, the students went to work to create a recipe. The end result was a tasty side salad featuring a nutritious whole grain called quinoa, mixed with a colorful variety of vegetables, including red peppers, parsley, and cherry tomatoes. Feta cheese and a light lemon dressing complete the Mediterranean Quinoa Salad. What a party of flavor! 
Bellingham Memorial Middle School 
Bellingham, Massachusetts

School Team Members

School Nutrition Professional: Jeanne Sheridan, SNS 
ChefRodney Poles (Whole Foods Market, partner chef from Chefs Move to Schools 
Community Members:Karen Ring (Healthy Eating Specialist, Whole Foods Market) and Lauren Marciszyn, RD, LDN (Youth and Community Wellness Director, YMCA) 
Students:Dylan B., Elizabeth B., Taylin S., John G., and Nick D.


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Delicious! This recipe is excellent for introducing quinoa. I have made the recipe with numerous groups of adults and a few youth groups (middle school). It is very popular. If presenting a demonstration, remember to bring a fine mesh strainer to show how to rinse the quinoa before cooking.
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Delicious! Best quinoa salad I've ever made. Tried it with a class I was doing and they couldn't get enough of it...even those who had never tried quinoa! I would recommend this recipe to everyone. I used a regular tomato instead of cherry tomatoes, and it was equally delicious.
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