With fresh herbs, crisp summer veggies and a tangy lemon garlic dressing, this Mediterranean quinoa salad is sure to be a hit at your next summer cookout.
I couldn’t let 4th of July weekend show up without sharing some summery salad goodness.
I made this a couple of times. The first version included dill, but no mint. I wasn’t into it. The dill just seemed really overpowering to me, but my husband loved both versions and I promised I’d mention in the post that the mint could be swapped out with dill. He actually asked if I could post both version, like as completely separate recipes. I don’t generally do that though, so I’m letting you know that my husband says the dill version is good! Just swap out the mint with an equal amount of dill if you want to make that one.
So let’s talk about my preferred version of Mediterranean quinoa salad. The mint version, or rather, the mint, parsley and scallion version, because it has all of those things in it, and they work really nicely together. It’s pretty much exactly what I crave this time of year. Have I mentioned that I get extra hungry in the summer? I’m weird like that. But I’m not so weird in the sense that I crave lots of juicy produce and fresh flavors, like mint! And parsley and scallions. So as you can imagine, I dug right into this. I actually made a meal of it. (It has chickpeas too. Hearty.) You can do that too, but since we’ve go a big barbecue weekend coming up, why not feed this to your friends and family as a fun side dish and way tastier alternative to all the creamy, potatoey, pastafied things you usually see at cookouts? They’ll love it.
Mediterranean Quinoa Salad
- 1 cup uncooked quinoa
- 2 scant cups water
- 2 cups diced cucumber
- 1 cup diced tomato
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup finely chopped fresh parsley, lightly packed
- 1/4 cup finely chopped fresh mint, lightly packed
- 1/4 cup chopped scallions
- 1 large garlic clove, minced
- 1/4 cup olive oil
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. red wine vinegar
- 1/2 tsp. salt, or to taste
- black pepper to taste
- Rinse quinoa well under cold running water. Place in a small saucepan with water and place over high heat. Bring to a boil. Lower heat and cover. Allow to simmer, covered, until all water is absorbed, about 20 minutes. Remove from heat and allow to sit for 5 minutes. Transfer to a medium bowl and allow to cool completely.
- Stir remaining ingredients into quinoa. Taste test and adjust as needed.
- Serve immediately or chill until ready to serve.