This post may contain affiliate links. Please read our disclosure policy.
This small batch Mediterranean quinoa salad is a fresh, flavorful dish made with tender quinoa, spinach, olives, feta, and a simple olive oil dressing, ready in just minutes.
Featured Comment
“This is one of the best quinoa salads I’ve made and I’ve made a few!”
– Nadine
Why You’ll Love This Recipe
- Bold Mediterranean Flavor: A mix of olives, feta, sun-dried tomatoes, and herbs delivers bright, balanced flavor in every bite.
- Nutritious & Satisfying: Quinoa provides plant-based protein and fiber, paired with fresh vegetables and healthy fats.
- Easy to Prepare: Made with simple ingredients and clear steps, no special skills required.
- Versatile: Serve it as a side dish, light lunch, or add protein to make it more filling.
- Small Batch: Just the right amount, so nothing goes to waste.
This Mediterranean quinoa salad is one of those recipes I keep coming back to. I love how the quinoa stays light and fluffy while soaking up the olive oil dressing, and how the salty olives and feta balance the sweetness of the sun-dried tomatoes. The spinach adds freshness without overpowering anything, and the toasted pine nuts bring just enough crunch to make every bite interesting.
It’s the kind of dish that feels satisfying without being heavy, and it always leaves me looking forward to the next forkful.
Looking for more single serving salad recipes? Try our Italian chopped salad with fresh vegetables, sweet potato and black bean salad that’s hearty and filling, classic small Caesar salad , or a crunchy broccoli salad that works well as a side or light meal.
Ingredients
If you have any ingredients leftover from this small batch Mediterranean quinoa salad recipe, check out our Leftover Ingredients Recipe Finder.
- Quinoa: White quinoa is the base of this Mediterranean quinoa salad recipe. Rinse dry quinoa well under cold water to remove the natural saponin coating, which can taste bitter or soapy if not washed off. Quinoa adds protein and fiber while keeping the salad light and gluten-free. Consider using extra quinoa in chicken tagine for one or a shrimp quinoa bowl.
- Sun-dried Tomatoes: Use oil-packed sun-dried tomatoes for rich flavor. If using dry-packed, soak them in hot water before adding. For a fresh swap, use cherry or grape tomatoes for juicy brightness. Use extras in single serving Tuscan chicken.
- Spinach: Fresh baby spinach adds color, nutrients, and a tender bite. Chop into small pieces so it blends evenly with the other ingredients. Extra spinach? Use it in a spinach and orzo salad or in chicken tortellini soup for one.
- Red Onions: Red onion brings a sharp, savory bite. If you prefer milder flavor, use sweet onions or shallots. Leftover onions can be added to chicken shawarma for one or small macaroni salad.
- Kalamata Olives: These briny olives deepen the Mediterranean flavor. Black or green olives can be used if preferred. Extra olives can be added to Mediterranean chicken for one, roasted broccolini, or a small Greek salad.
- Feta Cheese: Crumbled feta brings salty, creamy tang that complements the bright vegetables and quinoa. Add extra feta to a small avocado salad.
- Pine Nuts: Toasted pine nuts add a buttery crunch. Warm a small skillet with a bit of olive oil, cook until fragrant and golden, then remove so they do not burn. You can substitute walnuts, pecans, or sliced almonds.
- Olive Oil and Balsamic Vinegar: Extra virgin olive oil and balsamic vinegar form the base of the lemon olive oil dressing. EVOO adds fruitiness and healthy fats; balsamic vinegar adds mild sweetness and tang.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This Mediterranean quinoa salad can be easily customized with protein, vegetables, or simple ingredient swaps to suit your taste.
- Add Protein: Stir in chickpeas, grilled chicken, or baked tofu to turn this Mediterranean quinoa salad into a more filling meal.
- Cucumber Addition: Add diced cucumber for a crisp, refreshing texture that pairs well with the olives and feta.
- Roasted Vegetables: Mix in roasted bell peppers, zucchini, or eggplant for deeper flavor and a warm contrast to the quinoa.
How To Make A Mediterranean Quinoa Salad
These step-by-step instructions show how to make this Mediterranean quinoa salad. See the recipe card below for exact ingredient amounts.
- Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse under cool running water for 30 to 60 seconds. If you don’t have a strainer, rinse the quinoa in a bowl of water, drain, and repeat.
- Cooking Quinoa: Bring the water to a boil in a 1-quart saucepan. Add the rinsed quinoa and return to a boil. Cover, reduce the heat to medium-low, and simmer until the water is absorbed, about 10 to 12 minutes. Remove from heat, fluff with a fork, cover, and let rest for 10 minutes. Transfer to a bowl and let cool.
- Assembe the Salad: Add the spinach, red onion, sun-dried tomatoes, olives, and feta to the cooled quinoa. Stir gently to combine.
- Dress the Salad: Add the pine nuts. In a small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and black pepper. Pour over the salad and toss until evenly coated.
Expert Tips
- Rinse the Quinoa Well: Rinsing quinoa under cold water removes its natural coating, which can cause a bitter taste.
- Let the Quinoa Cool: Allow the quinoa to cool before adding the spinach so the greens stay fresh and do not wilt.
- Toast the Pine Nuts: Lightly toasting the pine nuts brings out their flavor. Remove them from the pan as soon as they turn golden to prevent burning.
- Dress Lightly at First: Add the dressing gradually and toss well. You can always add more, but a light coating keeps the salad balanced.
- Serve Warm or Chilled: This Mediterranean quinoa salad can be served slightly warm or chilled, depending on your preference.
Frequently Asked Questions
This salad uses classic Mediterranean ingredients like olive oil, feta cheese, olives, spinach, and sun-dried tomatoes paired with quinoa.
Yes. You can cook the quinoa and prepare the salad a few hours in advance. Store it covered in the refrigerator until ready to serve.
Stored in an airtight container, it keeps well for up to 2 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Have you tried this small batch Mediterranean quinoa salad or any recipe on One Dish Kitchen? If so, please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Mediterranean Quinoa Salad
Equipment
Ingredients
- ½ cup uncooked quinoa
- 2 cups spinach leaves -finely chopped
- ¼ cup chopped red onions
- ¼ cup sun-dried tomatoes -chopped
- 8 pitted kalamata olives -sliced
- ¼ cup crumbled feta cheese
- ¼ cup toasted pine nuts * see notes below
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ⅛ teaspoon dried basil
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Place the quinoa in a fine-mesh strainer and rinse under cool running water for 30 to 60 seconds. If you don’t have a strainer, rinse the quinoa in a bowl of water, drain, and repeat.
- Bring the water to a boil in a 1-quart saucepan. Add the rinsed quinoa and return to a boil. Cover, reduce the heat to medium-low, and simmer until the water is absorbed, about 10 to 12 minutes. Remove from heat, fluff with a fork, cover, and let rest for 10 minutes. Transfer to a bowl and let cool.
- Add the spinach, red onion, sun-dried tomatoes, olives, and feta to the cooled quinoa. Stir gently to combine.
- Add the pine nuts. In a small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and black pepper. Pour over the salad and toss until evenly coated.
Notes
- Rinse the Quinoa Well: Rinsing quinoa under cold water removes its natural coating, which can cause a bitter taste.
- Let the Quinoa Cool: Allow the quinoa to cool before adding the spinach so the greens stay fresh and do not wilt.
- Toast the Pine Nuts: Lightly toasting the pine nuts brings out their flavor. Remove them from the pan as soon as they turn golden to prevent burning.
- Dress Lightly at First: Add the dressing gradually and toss well. You can always add more, but a light coating keeps the salad balanced.
- Serve Warm or Chilled: This Mediterranean quinoa salad can be served slightly warm or chilled, depending on your preference.
- Add a tablespoon of olive oil to a pan and swirl to coat the bottom. Heat oil on medium-low for 30 seconds.
- Add the pine nuts and stir frequently until they are golden brown.
- Immediately transfer the nuts to a plate to stop the cooking process and to prevent burning.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Excellent! The flavor-packed light lunch I wanted. The fact that this was a great way to clear out my fridge was a bonus. However, I’ll be adding all the ingredients back on my grocery list because this is worth repeating this week.
Thanks Joanie!
I’m so happy you enjoyed it!
This is a great recipe! I was in a rush and tossed it in some Greek vinaigrette…really good! Will try it with homemade dressing neext time.
This is one of the best quinoe salads I’ve made and I’ve made a few! I made this a couple of weeks ago and had to sub fresh for sundried tomatoes. Pecans for pine nuts and Romain lettuce for spinach and it turned out great. Tonight I had all the ingredients called for and it’s awesome! I love quinoe its so Seay to cook with and it goes with any ingredients to make a super meal anytime. One thing I want to share Thai I think you’ll like. I buy a sundried tomato and Basel feta cheese at aldi’s it goes with this salad perfect. And I did use Greek olive oil. Thank you for a salad recipe I’ll use over and over!
This salad is super simple to pull together and is ABSOLUTELY delicious! I will be making this again and again and again!!!
Perfect for lunch and will add chicken for dinner. Finally, I’ve found a
recipe I know my granddaughter will love. Will substitute
fresh tomatoes when mine ripen. I enjoy the Cooking for One cookbook
and had to buy one for mom. It’s changed the way we cook; less food waste, yet
plenty of variety.
Thank you.