Mediterranean Quinoa Salad with Roasted Red Peppers and Olives
This Mediterranean quinoa salad is a vibrant and refreshing dish packed with rich flavors from roasted red peppers Kalamata olives and crumbled goat cheese. It’s the perfect side dish or light main meal for warm weather offering a balance of protein healthy fats and fresh vegetables. With its zesty olive oil and red wine vinegar dressing this salad will transport you straight to the Mediterranean coast. Plus it’s easy to prepare and a great option for meal prep!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4
Ingredients:
1 cup quinoa rinsed and drained
2 cups vegetable broth
1 cup cherry tomatoes halved
1 cup roasted red peppers chopped
1/2 cup Kalamata olives pitted and sliced
1/2 cup crumbled goat cheese
1/4 cup red onion finely chopped
1/4 cup fresh parsley chopped
1/4 cup fresh basil chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Cook the quinoa:
In a medium-sized saucepan bring the vegetable broth to a boil.
Add the rinsed quinoa to the pot reduce the heat to low cover and simmer for about 15 minutes or until the quinoa has absorbed all the liquid and is tender.
Remove from heat and let the quinoa sit covered for 5 minutes. Then fluff with a fork and let it cool to room temperature.
Prepare the dressing:
In a small bowl whisk together the olive oil red wine vinegar dried oregano salt and pepper until the dressing is well combined.
Assemble the salad:
In a large bowl combine the cooked quinoa halved cherry tomatoes chopped roasted red peppers sliced Kalamata olives crumbled goat cheese chopped red onion parsley and basil.
Toss the salad:
Pour the dressing over the quinoa mixture and toss everything together until the salad is well-coated with the dressing.
Serve:
Serve the salad chilled or at room temperature. Garnish with extra fresh herbs if desired.
Tips:
Fluff the quinoa well: After cooking the quinoa, allow it to sit for a few minutes covered, then fluff with a fork. This prevents it from becoming clumpy and gives it a light and airy texture.
Use cold quinoa: For a fresher, more refreshing salad, let the quinoa cool completely before mixing it with the other ingredients. You can even refrigerate it for 30 minutes to an hour.
Customize the dressing: Adjust the amount of olive oil and vinegar based on your preference for a more tangy or milder flavor. You can also add a teaspoon of honey or Dijon mustard to the dressing for a slightly sweeter or spicier kick.
Add more crunch: For added texture, toss in some chopped cucumber, bell peppers, or even toasted pine nuts for extra crunch.
Make it ahead: This salad keeps well in the fridge for a couple of days, so it’s perfect for meal prepping. The flavors may even improve as they sit.
Variations:
Add protein:
Grilled chicken: Top the salad with grilled chicken breast for a lean protein boost.
Chickpeas: Toss in some chickpeas (canned or roasted) for a vegetarian protein option.
Feta cheese: Swap the goat cheese for feta if you prefer a different kind of cheese.
Swap the olives:
If you’re not a fan of Kalamata olives, you can substitute with green olives, Castelvetrano olives, or black olives depending on your taste preference.
Add fruit:
Add some diced cucumber, pomegranate seeds, or even sliced strawberries for a burst of sweetness and color.
Gluten-free alternative:
This quinoa salad is naturally gluten-free, but you can make it heartier by adding a side of gluten-free pita bread or serving it with roasted vegetables.
Vegan option:
Omit the goat cheese or replace it with a dairy-free cheese alternative like vegan feta or cashew cheese to make this salad completely vegan.
Zesty twist:
For an extra zing, add some lemon zest or fresh lemon juice to the salad. You could also experiment with different herbs like dill or mint for a fresh spin.
Spicy kick:
If you like some heat, add a pinch of red pepper flakes or a finely chopped fresh chili pepper to the dressing or salad.
Q&A
Q: Can I use other grains besides quinoa?
A: Yes! You can substitute quinoa with couscous, farro, bulgur, or even rice. However, quinoa is a great choice because it’s high in protein and naturally gluten-free.
Q: Can I make this salad ahead of time?
A: Yes! This salad is perfect for meal prep. Make it a day ahead and store it in the fridge. The flavors will actually improve as they marinate.
Q: Is this salad suitable for a vegan diet?
A: Yes, with a few simple substitutions, like using a dairy-free cheese alternative or omitting the goat cheese, this salad can easily be made vegan.
Q: Can I use jarred roasted red peppers?
A: Absolutely! Jarred roasted red peppers are a great shortcut and work just as well in this salad.
Nutrition (per serving)
Calories: 320
Protein: 9g
Carbohydrates: 28g
Fiber: 4g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 320mg
Sugar: 6g
Note: These values are approximate and based on one serving of the salad with goat cheese.
Conclusion
This Mediterranean Quinoa Salad is a delicious and versatile dish that combines fresh, healthy ingredients with bold flavors. It’s perfect as a light meal, side dish, or even a meal prep option. Whether you’re enjoying it on its own or as an accompaniment to grilled meats or veggies, it’s sure to become a favorite in your recipe rotation. With options for customization, you can easily make it your own while keeping it healthy and satisfying!