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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Mediterranean Quinoa Salad
Bursting with bright colors and flavors, our Mediterranean Quinoa Salad will quickly find its way into your regular menu rotation. It's perfect as a side dish or a light lunch.

Eating a variety of colorful vegetables (and fruits) as part of a healthy diet can help to reduce your risk for certain chronic diseases. Gender, age and physical activity level impact your fruit and vegetable recommendations. Women should aim for least 1 1/2 cups fruit and 2 cups vegetables each day. Men should try for 2 cups fruit and 3 1/2 cups vegetables each day. These amounts increase depending on your activity level. The good thing is, all types of fruits and vegetables count! Whether they are canned, fresh, frozen, or dried, fruits and vegetables provide our bodies with essential vitamins and minerals to keep our bodies healthy and strong.This recipe uses a mix of canned and fresh vegetables to create a delicious addition to your menu.

To learn more about the health benefits of colorful fruits and vegetables see What Color Is Your Food? 


2 c. quinoa, cooked
14.5 oz. can chickpeas
¼ c. bell pepper, diced
½ c. cucumbers, diced
½ c. cherry tomatoes, quartered
¼ c. red onion, diced
½ c. black olives, sliced
¼ c. fresh parsley, chopped
¼ c. Greek dressing
Garnish with feta cheese optional


Add all ingredients in a bowl and stir. Refrigerate any leftovers.

Makes eight servings. Each serving has 150 calories, 3.5 g fat, 6 g protein, 24 g carbohydrate, 5 g fiber and 260 mg sodium.


Filed under: recipes, NDSU Extension
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