Mediterranean Quinoa Salad

Mediterranean quinoa salad with spinach, sun-dried tomatoes, kalamata olives, feta, and a lemon vinaigrette. This healthy salad recipe makes the perfect light vegetarian meal, or side dish for sharing with friends and family.

Mediterranean Quinoa Salad with spinach, kalamata olives, sun-dried tomatoes, feta, and lemon vinaigrette - a healthy vegetarian meal or side dish!

I often ask the manacle (get it? Bah-de-haaa!) what he thinks and feels about specific recipes I make. What a loaded question, right? I typically ask this question when I’ve had too much wine and am having difficulty scrounging around for words to spitter spackle together a blog post.

And this is no exception.

On this occasion, the question went, “Garrett, what do you think and feel about that Mediterranean quinoa salad I made a while back.” The answer went, “Uhhh…it made me feel like I was in the Mediterranean…uhhhh….floating on a yellow raft.”

Do what now?




Quinoa salad.

I guess.

Mediterranean Quinoa Salad with spinach, kalamata olives, sun-dried tomatoes, feta, and lemon vinaigrette - a healthy vegetarian meal or side dish!

And so what you reaaaaaaally need to know is this: This quinoa salad is jamboree packed with goodies to bring to your barbecues this sizzlin’ summer. Add grilled chicken to it to make it a filling entree, or serve it as a side dish!


Mediterranean Quinoa Salad with spinach, kalamata olives, sun-dried tomatoes, feta, and lemon vinaigrette - a healthy vegetarian meal or side dish!

Mediterranean Quinoa Salad

Course: Side Dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Author: Julia


  • 2 cups dry quinoa
  • 2.5 ounces baby spinach
  • 1/2 large red onion chopped
  • 1 cup sun-dried tomatoes julienne cut, drained
  • 1 cup kalamata olives pitted and halved
  • 1/4 cup olive oil
  • 2 tablespoons cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt to taste
  • 4 ounces feta cheese crumbles


  1. Prepare the quinoa according to package instructions. Use a larger pot than necessary so that you have room to add spinach once the quinoa is finished cooking. (note: the key to a great quinoa is rinsing it very well and/or soaking it before cooking!)

  2. While the quinoa is cooking, sauté the red onion over medium heat in a couple teaspoons of olive oil, until it is completely soft and browned, about 10 to 15 minutes. Set aside.

  3. In a mixing bowl, whisk together the olive oil, vinegar, and lemon juice.

  4. Once the quinoa is finished cooking, remove it from the heat and add the baby spinach to the pot, putting the cover back on to help steam the spinach. Allow the spinach to steam and soften about 5 minutes and then mix it in to the quinoa.

  5. Add the quinoa, spinach, sauteed onions, sun-dried tomatoes, olives, and feta cheese

  6. Pour the oil/vinegar/lemon dressing and sea salt over the salad and toss everything together until coated. Taste the salad for flavor, and add more sea salt and/or lemon juice to taste.


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  1. Wendy

    This looks so good and your husband makes me laugh! He’s trying to help, right? My hubby usually just tells me that it tasted healthy, which of course is no help at all.

    1. Julia Post author

      He definitely has his heart in the right place. Classic mistake, though, trying to coax an in-depth food review out of a man…one of these days, I’ll remember boys just don’t react the same way to food as we women do 😉

  2. Ann

    Husbands are funny when it comes to food conversations. I ask mine about things I’ve made when I want to laugh. But when I want brutal honesty, I ask my kids. This salad looks gorgeous and yummy and like something that needs to get in my tummy. Soon!

  3. Beverly

    This looks yummy! Can’t wait to make it for supper tonight.

    Someone may have already asked this question, but perusing the comments’ section, I didn’t see it. Since I grew my own spinach, I need to know how much spinach by weight or volume? Or, at least, what size bag of spinach, since our grocer has 9 oz bags and one pound bags.

    Thanks! 🙂

    1. Julia Post author

      Hi Beverly! So glad you like the quinoa salad. I used about 5 ounces of spinach for the recipe. Have a great weekend and let me know if you have any other questions 🙂

  4. kay

    Adding also that the recipe is not showing up. I used to have this saved on my Evernote but when viewed from there your Share buttons are over top the recipe and the recipe is overtop the comments. So I went directly to you page again and theres the initial write up and pictures but no recipes. Also, no matter how many times I X them out, the pop-up advertisments every minute make your site almost impossible to view. Where I would expect the recipe to be is all advertisments also. Unfortunate.

  5. Rosalind

    Hi there. Looks like a good recipe. In the ingredients list, you say cider vinegar. However in the instructions, you say red wine vinegar. Which of the two do you recommend? Thanks!


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