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


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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

How to Make Mediterranean Quinoa Salad


  • 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!

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About Mediterranean Quinoa Salad

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

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