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Life At The Table Mediterranean Quinoa Salad Virtual Cooking Class - A slice of seared salmon on a bed of quinoa and vegetables. The meal is on a round, white plate sitting on a wooden table along with a beige, cloth napkin

Mediterranean Quinoa Salad

  • Author: Life At The Table
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x


You’ll feel like you’re relaxing seaside with this Mediterranean Quinoa Salad. It’s super delicious and super easy even on a weeknight.




  • 1 cup quinoa
  • 15 grape tomatoes, halved
  • 4 green onions, bias sliced
  • 1 bunch parsley, roughly chopped
  • 1 lemon


  • 1/4 cup red wine vinegar
  • 1.5 teaspoons dried oregano
  • 4 garlic cloves, minced
  • 1/2 cup olive oil
  • kosher salt


  1. Cook quinoa according to package directions.
  2. Add the chopped vegetables to a medium sized bowl.
  3. Add the cooked quinoa to the bowl with the vegetables after the quinoa has cooled to room temperature. (Tip: Spread the cooked quinoa onto a sheet tray in a single layer to facilitate faster cooling.)
  4. Combine the red wine vinegar, oregano, and garlic in a medium bowl.
  5. Whisk the olive oil into the red wine vinegar mixture.
  6. Taste the dressing and season with kosher salt as needed.
  7. Pour the dressing over the quinoa mixture and stir to combine.
  8. Add the parsley and stir to distribute throughout the salad.
  9. Taste the salad and season with kosher salt as needed.
  10. Zest the lemon over the top of the salad.
  11. Cut the lemon in half and a squeeze of fresh lemon juice over the top of the salad/pan-seared salmon for an additional pop of flavor.


  • And any vegetables you like to this salad.
  • Pan-sear the protein of your choice to top this delicious salad.
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