Mediterranean Quinoa Salad

Vegan | Gluten Free | Delicious

This is one of my go-to meal prep items during the summer because it's so easy to make in a large batch, and it is served cold so it's perfect for a hot summer day! 

Quinoa is so underrated- it's high in protein (it contains all 9 essential amino acids), high in fiber and in antioxidants.

This recipe is vegan-friendly but feel free to jazz it up with chicken or shrimp if you don't have dietary restrictions. I love serving it at parties; it's always a crowd-pleaser.

If you are not vegan, I recommend cooking your quinoa in bone broth- not only does it increase the protein content significantly, but it tastes sooo good!


  • 1 cup uncooked organic quinoa, rinsed

  • 12 cups broth or water (use bone broth for higher protein content if not vegan!)

  • 1 organic cucumber, chopped into small pieces

  • 2 cups organic cherry tomatoes, halved 

  • 1/4 cup thinly chopped red onion

  • 1/3 cup thinly sliced kalamata olives

  • 1/3 cup sliced pepperoncini peppers

  • 2 T capers

  • 3 T Primal Kitchen Greek Dressing, or greek dressing of choice 


Cook the quinoa according to package instructions and allow to cool. In a large bowl, add the quinoa and then all of the veggies and dressing, stirring until well-mixed. If adding a protein, keep it separate until ready to serve. Keep refrigerated until ready to serve. 


I prefer Primal Kitchen Greek Dressing because it's paleo and clean. There are a lot of great greek dressings out there, just make sure you get one that doesn't contain soybean, vegetable, or canola oil. 



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