Although the recipe calls for feta cheese, this can always be served on the side so that any plant-based or lactose-free guests can enjoy the salad as well. The garlic, onion, olives, and vegie broth provide robust flavor, even without the cheese.
Quinoa is one of my favorite grains! As I follow a plant-based diet, it’s sometimes hard to get the protein I need, but quinoa is a complete protein source providing all nine essential amino acids. It is also high in fiber and contains magnesium, iron, potassium, and zinc.
If you’re looking for a grain-based side dish, but this one isn’t quite it, consider:
- Black Rice and Mango Salad – Dairy-Free, Gluten-Free, Vegan
- Corn Maque Choux – Gluten-free
- Couscous with Asparagus and Peas – Vegetarian (Dairy-free and Vegan if you serve the Parmesan on the side)
- Farro Salad with Mushrooms and Thyme – Dairy-free, Vegan
- Pilaf with Pine Nuts and Currants – Dairy-Free, Vegan
- Tuscan Orzo Vegetable Salad – Dairy-Free, Vegan
- White Bean Salad – Dairy-free, Gluten-free, Vegan
- Wild Rice Stuffed Peppers – Dairy-free, Gluten-free, Vegan
If you want to make this the centerpiece of a plant-based/vegan menu, consider the following:
- Armenian Dolma – Stuffed Grape Leaves
- Grilled Cauliflower Steaks with Chimichurri Sauce
- Steamed Asparagus – of course, omit the Hollandaise sauce
- White Bean Salad
- Fruit Parfaits with Vanilla Lime Cream
Mediterranean Quinoa Salad
This vegetarian salad can be used as a main dish for a vegetarian meal, or a side dish for one that has meat as the main course. It is also versatile enough that cooked chicken can be added and used as a main course, if you don't have any guests with chicken as a restriction.
Ingredients
- 2 cups vegetable bouillon
- 1 clove garlic smashed
- 1 cup quinoa rinsed
- 1 cup red onion diced, about 1/2 of a medium onion
- ¾ cup green bell pepper diced, about 1/2 of a large pepper
- ½ cup kalamata olives chopped
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup fresh chives chopped
- ½ tsp salt
- â…” cup fresh lemon juice
- 1 Tbsp balsamic vinegar
- ¼ cup olive oil extra virgin
Instructions
- Bring the bouillon and garlic to a boil in a medium saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
- Gently stir the onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa.
- Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm, room temperature, or refrigerate and serve cold.
Notes
Cucumber can be substituted for the green pepper and tomatoes would also make a tasty addition. There are also some variations which add in cubed, cooked chicken, so if you don’t need to keep this plant-based, you could try that as well.
Nutrition
Serving: 1servingCalories: 197kcalCarbohydrates: 20gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 623mgPotassium: 222mgFiber: 3gSugar: 3gVitamin A: 467IUVitamin C: 24mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!