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Easy Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes recipe image

Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes

This Mediterranean Quinoa Salad bursts with vibrant flavors! A delightful mix of quinoa, sun-dried tomatoes, olives, and fresh basil makes it a perfect meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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 chopped drained oil-packed sun-dried tomatoes packed
  • 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)

Equipment

  • Medium saucepan
  • Large Mixing Bowl
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Toaster or skillet

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.