Mediterranean cuisine is cherished for its vibrant flavors, fresh ingredients, and health benefits. One dish that embodies these principles is the Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes. This salad offers a delightful combination of textures and tastes, making it a perfect choice for lunch, dinner, or a refreshing side dish at gatherings. Packed with protein-rich quinoa, savory sun-dried tomatoes, and aromatic basil, this recipe is not only tasty but also incredibly satisfying. With a few simple ingredients, you can whip up a salad that feels gourmet while being easy enough for a weeknight meal.
The Upside of Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes
This Mediterranean Quinoa Salad is not just a feast for the senses; it’s also a powerhouse of nutrition. Quinoa is a complete protein, making it ideal for vegetarian diets, while sun-dried tomatoes and olives provide healthy fats and antioxidants. The addition of fresh basil elevates the flavor profile, creating a bright and fragrant dish that’s sure to impress. Plus, it’s versatile! You can serve it warm or cold, making it perfect for any occasion. Whether you’re meal prepping for the week or hosting a dinner party, this salad is a crowd-pleaser.
Ingredients at a Glance
- 1 to 1 1/2 cups quinoa (use a certified gluten-free brand)
- 3 cups vegetable or chicken stock (optional, for cooking quinoa)
- 1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup chopped Kalamata olives
- 1/2 cup artichoke heart quarters (marinated)
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese
- 2 large garlic cloves, minced
Kitchen Gear Checklist
- Medium saucepan – for cooking quinoa.
- Large mixing bowl – to combine all salad ingredients.
- Cutting board and knife – for chopping vegetables and herbs.
- Measuring cups and spoons – for accurate ingredient measurements.
- Toaster or skillet – for toasting pine nuts.
Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes Made Stepwise
Step 1: Rinse and Cook the Quinoa
Begin by rinsing 1 to 1 1/2 cups of quinoa under cold water. This step removes any bitterness. In a medium saucepan, combine the rinsed quinoa with 3 cups of vegetable or chicken stock (if using). Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it cool.
Step 2: Prepare the Dressing
While the quinoa cools, prepare the dressing. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, and the minced garlic cloves. This dressing will add a rich and tangy flavor to your salad.
Step 3: Mix the Salad Ingredients
In a large mixing bowl, combine the cooled quinoa, chopped sun-dried tomatoes, Kalamata olives, marinated artichoke hearts, toasted pine nuts, and chopped fresh basil. These ingredients are where the Mediterranean flavors truly shine!
Step 4: Add the Dressing
Pour the prepared dressing over the quinoa mixture. Toss everything together gently until the salad is well-coated with the dressing. This ensures each bite is bursting with flavor.
Step 5: Finish with Parmesan
Finally, fold in 1/2 cup of freshly grated Parmesan cheese for a creamy, salty finish. Taste and adjust seasoning if needed, adding salt or pepper as desired.
Step 6: Serve and Enjoy
Serve your Mediterranean Quinoa Salad immediately, or let it chill in the refrigerator for an hour to enhance the flavors. This salad can be enjoyed on its own or as a side dish alongside grilled chicken or fish.
Seasonal Ingredient Swaps
- Try adding seasonal vegetables like cherry tomatoes in summer or roasted butternut squash in fall.
- Substitute pine nuts with walnuts or almonds if you prefer.
- Fresh mozzarella or feta cheese can be used instead of Parmesan for a different flavor profile.
Don’t Do This
- Don’t skip rinsing the quinoa; it can taste bitter if not rinsed properly.
- Avoid using stale or expired sun-dried tomatoes to ensure freshness in flavor.
- Don’t overcook the quinoa; it should be fluffy, not mushy.
Leftovers & Meal Prep
The Mediterranean Quinoa Salad keeps well in the refrigerator for up to 3 days, making it a fantastic option for meal prep. Store it in an airtight container to maintain freshness. If you find the salad looks a bit dry after a day or two, drizzle a little extra olive oil or balsamic vinegar before serving to revitalize it.
Popular Questions
Can I make this salad vegan?
Absolutely! Simply omit the Parmesan cheese or replace it with a vegan alternative. The salad will still be delicious and satisfying.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free. Just make sure to use a certified gluten-free brand to avoid any cross-contamination.
Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with farro, bulgur, or even brown rice. Just adjust the cooking time according to the grain you choose.
What can I serve with this salad?
This Mediterranean Quinoa Salad pairs well with grilled meats, seafood, or even as a filling for pita pockets. For a complete meal, try it alongside olive hummus and pita chips.
In Closing
The Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes is a delicious and nutritious dish that captures the essence of Mediterranean cuisine. With its vibrant colors and robust flavors, this salad is perfect for any occasion. Whether you’re enjoying it as a light lunch or a side dish for dinner, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, and let the flavors of the Mediterranean inspire your next meal!
Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes
Ingredients
Equipment
Method
- Begin by rinsing 1 to 1 1/2 cups of quinoa under cold water. This step removes any bitterness. In a medium saucepan, combine the rinsed quinoa with 3 cups of vegetable or chicken stock (if using). Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it cool.
- While the quinoa cools, prepare the dressing. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, and the minced garlic cloves. This dressing will add a rich and tangy flavor to your salad.
- In a large mixing bowl, combine the cooled quinoa, chopped sun-dried tomatoes, Kalamata olives, marinated artichoke hearts, toasted pine nuts, and chopped fresh basil. These ingredients are where the Mediterranean flavors truly shine!
- Pour the prepared dressing over the quinoa mixture. Toss everything together gently until the salad is well-coated with the dressing. This ensures each bite is bursting with flavor.
- Finally, fold in 1/2 cup of freshly grated Parmesan cheese for a creamy, salty finish. Taste and adjust seasoning if needed, adding salt or pepper as desired.
- Serve your Mediterranean Quinoa Salad immediately, or let it chill in the refrigerator for an hour to enhance the flavors. This salad can be enjoyed on its own or as a side dish alongside grilled chicken or fish.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Drizzle a little extra olive oil or balsamic vinegar if the salad looks dry after a day or two.
- For a vegan option, omit the Parmesan cheese or use a vegan alternative.
