Mediterranean Quinoa Salad

Dee Stillwell


This is a salad recipe from the Betty Crocker email I get. I added the bell pepper and changed it to quinoa instead of couscous because of the health benefits. It is a refreshing main dish salad or can be served as a side dish. I hope you enjoy it as much as we do. I have tried this with the Kalamata olives and am not a fan so now I make it with black olives. This is not my own picture but I will add one when I make this again.

★★★★★ 6 votes
15 Min
15 Min


2 c
chicken broth, low salt
1 c
1 c
diced roma tomatoes
1 c
cucumber, peeled, seeded and diced
1/2 c
green bell pepper, diced
1/2 c
kalamata olives, sliced
1/4 c
green onions, chopped
1/4 c
fresh dill, chopped or 1 tbl dried dill weed
2 Tbsp
fresh lemon juice
2 Tbsp
olive oil, extra virgin
1/4 c
feta cheese, crumbled
salt and pepper to taste if needed


1Bring chicken broth to a boil in 1 quart saucepan. add quinoa, cover and simmer for 15-30 minutes. Some like it cooked less. I prefer it cooked 30 minutes. If you do this add an extra 1/2 cup liquid. Fluff with a fork and set aside to cool.
2Chop all veggies and when quinoa is cool, assemble the salad. Mix all ingerdients together and refrigerate several hours before serving. Enjoy!

About Mediterranean Quinoa Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy