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You’ll love this flavor-packed small batch Mediterranean Quinoa Salad with feta, fresh vegetables, and salty olives. Enjoy this quinoa salad as a side next to your favorite entree or as a hearty lunch. It’s a simple and healthy small batch vegetarian recipe.

This extra-flavorful Mediterranean quinoa salad is packed with healthy ingredients. It can be made vegan, it’s easy to make, and this salad tastes incredible!

Why This Recipe Works

  • Quinoa is a wonderful base for this salad. It is nutritious, very easy to prepare, and is high in protein. Quinoa has a sweet, nutty flavor and is a wonderful substitute for rice and pasta.
  • You can add tuna, shrimp, grilled chicken, or tofu to the salad for extra protein.
  • This quinoa salad is absolutely delicious and once the quinoa is cooked, it takes just minutes to prepare.
  • The salad is healthy and hearty and can be eaten either hot or cold.
  • This is a small batch recipe, perfect for serving one or two people.

Ingredients

a bowl of feta, tomatoes, olives, spinach, quinoa, olive oil and vinegar on a wooden cutting board

See recipe box below for ingredient amounts and full recipe instructions.

  • Quinoa: Quinoa is highly nutritious. For this quinoa salad recipe, I use white quinoa. Unless you purchase quinoa that does not need to be rinsed before cooking, it is important to rinse your quinoa before cooking it. Quinoa should be rinsed because the grains are coated with a natural compound, called saponin, which can taste soapy or bitter. I like using Bob’s Red Mill brand.
  • Sun-dried tomatoes: I love the flavor of sun-dried tomatoes in this quinoa salad. When buying sun-dried tomatoes, we typically purchase the oil-packed kind. If you purchase the dry-packed variety, you will need to rehydrate them by pouring boiling water over the dried tomatoes so that they soften. Feel free to use fresh cherry tomatoes, if preferred.
  • Spinach: Spinach is high in antioxidants, supports brain health, and may help manage blood pressure. We use 2 cups of fresh spinach, finely chopped.
  • Red onions: Substitute sweet onions if desired.
  • Kalamata olives: I love Greek kalamata olives in this salad. They add a great briny, salty flavor. Substitute black olives or green olives if desired.
  • Feta cheese: This cheese is made from sheep’s milk and is a traditional ingredient in many Mediterranean dishes. It comes in chunks or in crumbles.
  • Pine nuts: These nuts have a wonderful buttery taste. Although you don’t have to toast the pine nuts, I urge you to do so. Toasting the nuts deepens their flavor. Be sure to watch the nuts carefully, they brown easily and can burn quickly.
    • There are a few different ways to toast pine nuts. Since we only need a small amount for this quinoa salad recipe, I like to toast them in a small skillet:
      • 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.
  • Seasonings: Use salt, black pepper, and dried basil.
  • Olive oil and balsamic vinegar: These ingredients are used for the salad dressing. I use extra virgin olive oil in this Mediterranean salad recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
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How To Make This Recipe

How To Cook Quinoa

  1. Add 1/2 cup of quinoa to a fine mesh strainer, then rinse under cool water for 30 seconds to 1 minute. If you do not have a mesh strainer, add the quinoa to a bowl and cover it with cool water. Move the quinoa around in the bowl, then drain the water and repeat.
  2. To cook the quinoa, bring 1 cup of water to a boil in a 1-quart pot. Add the rinsed quinoa and return to a boil. Cover and reduce heat to medium-low and simmer until water is absorbed, about 10 to 12 minutes. Remove from heat, fluff, cover, and let stand for 10 minutes. Covering the cooked quinoa allows the quinoa to steam and “fluff”. Uncover and pour the quinoa into a medium-sized bowl to cool.

Pro Tip: You can cook your quinoa in advance and keep it in the refrigerator until you are ready to make the salad.

cooked quinoa in a white bowl

Make the salad

  1. Add the chopped spinach, onions, sun-dried tomatoes, kalamata olives, and feta to the bowl. Stir to combine.
quinoa in a white bowl along with chopped spinach, tomatoes, and feta cheese
  1. Add the pine nuts to the bowl. In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and pepper. Pour over the spinach and quinoa salad and toss.
quinoa salad in a white bowl with spinach, pine nuts, and feta mixed in

Expert Tips

  • You can make this Mediterranean quinoa salad ahead of time and keep it in the refrigerator. You can even double the ingredients to make more if you’d like.
  • Feel free to use the ingredient amounts listed in the recipe as a guide and add more or less of any ingredient, depending on your preferences.
  • Enjoy this quinoa salad either hot or cold.

Frequently Asked Questions

How To Store Mediterranean Salad?

This quinoa salad is best eaten the same day it’s made, but can be stored in the refrigerator for 3-4 days.

Can I Add A Protein To This Quinoa Salad?

Absolutely! Cook a chicken breast, slice it and add it in. You might also like to add baked shrimp, or slices of beef or pork tenderloin to your salad.

What Should I Serve With Quinoa Salad?

Although this Mediterranean salad makes a hearty meal. You might like to enjoy it as a side dish to go with any of these single serving main dishes:
* Spinach Turkey Wrap
* Chicken Tenders
* Vegetable Casserole
* Fish Tacos

Can This Salad Be Made Vegan?

If you would like to make this salad vegan, leave out the feta cheese. You can even add slices of avocado for additional healthy fat.

a quinoa salad tossed with feta cheese, olives, and onions in a bowl next to half of a red onion and a green and white napkin.

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 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!


Your Cooking For One Source
Because you’re worth it

Small Batch Mediterranean Quinoa Salad

5 from 2 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 2 servings
You'll love this flavor-packed Mediterranean quinoa salad with feta, fresh vegetables, and salty olives. Enjoy this quinoa salad as a side next to your favorite entree or as a hearty lunch. It's a simple and healthy small batch vegetarian recipe.

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
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • teaspoon dried basil
  • teaspoon coarsely ground black pepper

Instructions 

Cook the quinoa

  • Pour quinoa to a fine mesh strainer, then rinse under cool water for 30 seconds to 1 minute. If you do not have a mesh strainer, add the quinoa to a bowl and cover it with cool water. Move the quinoa around in the bowl, then drain the water and repeat.
  • To cook the quinoa, bring 1 cup of water to a boil in a 1-quart pot. Add the rinsed quinoa and return to a boil. Cover and reduce heat to medium-low and simmer until water is absorbed, about 10 to 12 minutes. Remove from heat, fluff, cover, and let stand for 10 minutes. Remove the cover and transfer quinoa to a medium-sized bowl to cool.

Assemble the salad

  • Add the chopped spinach, onions, sun-dried tomatoes, kalamata olives, feta, and pine nuts to the bowl. Stir to combine.
  • In a separate small bowl, whisk together the olive oil, balsamic vinegar, dried basil, and pepper. Pour over the spinach and quinoa salad and toss.

Notes

To Toast Pine Nuts
  • 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.
Expert Tips
  • You can make this Mediterranean quinoa salad ahead of time and keep it in the refrigerator. You can even double the ingredients to make more if you’d like.
  • Feel free to use the ingredient amounts listed in the recipe as a guide and add more or less depending on your preferences.
  • Enjoy this quinoa salad either hot or cold.

Nutrition

Serving: 1serving, Calories: 468kcal, Carbohydrates: 39g, Protein: 14g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Cholesterol: 17mg, Sodium: 307mg, Potassium: 800mg, Fiber: 3g, Sugar: 7g, Vitamin A: 3033IU, Vitamin C: 14mg, Calcium: 151mg, Iron: 3mg

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.

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3 Comments

  1. 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!

  2. This salad is super simple to pull together and is ABSOLUTELY delicious! I will be making this again and again and again!!!

  3. 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.