Small Batch Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is light yet satisfying, bursting with fresh flavors and vibrant textures! It’s a simple, healthy dish with tangy sun-dried tomatoes, Kalamata olives, creamy feta, and a simple balsamic vinaigrette dressing. The best part? This small batch recipe is perfect for one or two, so you can enjoy this delicious salad without any leftovers.

this Recipe

Craving more delicious and convenient salad options? Explore our other single serving and small batch salad recipes! We have a classic Italian Chopped Salad bursting with fresh flavors, a hearty Sweet Potato and Black Bean Salad packed with protein and fiber, a creamy Caesar Salad for a touch of indulgence, and a crunchy Broccoli Salad perfect for a satisfying side.

Why You’ll Love This Quinoa Salad Recipe

• Flavorful: You’ll get a burst of bright, Mediterranean flavors with every bite.
• Healthy: Loaded with fresh veggies, protein-rich quinoa, and healthy fats.
• Easy to Make: No fancy cooking skills needed – just a few simple steps!
• Versatile: Enjoy it as a side dish, light lunch, or add your favorite protein for a complete meal.
• Small Batch: No more leftover salad languishing in the fridge!

Ingredients

If you have any ingredients leftover from this small batch quinoa salad recipe, check out our Leftover Ingredients Recipe Finder.

• Quinoa: Nutrient-rich white quinoa is the base of this salad. It’s crucial to rinse the quinoa unless it’s pre-rinsed, to remove the natural saponin coating which can be bitter or soapy in taste. I typically use Bob’s Red Mill brand for its quality. Consider using extra quinoa in Chicken Tagine.
• Sun-dried Tomatoes: Their rich flavor enhances the salad. If you’re using oil-packed sun-dried tomatoes, they’re ready to go. For dry-packed, rehydrate them in boiling water first. If you’ve got a handful of extra sun-dried tomatoes, add them to a creamy Tuscan Chicken. Alternatively, fresh cherry tomatoes can be used instead.
• Spinach: Loaded with antioxidants and beneficial for brain health and blood pressure management, spinach adds nutrition and color. Use 2 cups of finely chopped fresh spinach. Got extra spinach? Use some in a Spinach and Orzo Salad or Chicken Tortellini Soup.
• Red Onions: Add a sharp bite; sweet onions are a good milder alternative. Leftover onions can be used in Chicken Shawarma or Macaroni Salad.
• Kalamata Olives: Their briny, salty flavor is perfect here, but feel free to substitute with black or green olives if you prefer. If you’ve got a few extra olives in the jar, use them in Mediterranean Chicken or a Greek Salad.
• Feta Cheese: Made from sheep’s milk, feta adds a traditional Mediterranean touch. It can be bought in chunks or crumbles. Consider adding extra feta to a refreshing Avocado Salad.
• Pine Nuts: Known for their buttery flavor. Toasting enhances their taste: Heat a bit of olive oil in a pan, add the pine nuts, stir until golden, and then immediately remove from heat to prevent burning. Extra pine nuts can be added to a small batch of pesto or Sausage Stuffing. Feel free to swap pine nuts with walnuts, pecans, or almonds.
• Seasonings: Simple salt, black pepper, and dried basil do the trick.
• Olive Oil and Balsamic Vinegar: The foundation of the salad dressing. Extra virgin olive oil is preferred for its pure flavor and nutrient content, but lighter olive oil can be used as an alternative.

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How To Make A Mediterranean Quinoa Salad

These step-by-step photos and instructions are here to help you visualize how to make this quinoa salad. See the recipe box below for ingredient amounts and full recipe instructions.

1. Rinsing Quinoa: Place 1/2 cup of quinoa in a fine mesh strainer and rinse under cool running water for 30 seconds to 1 minute. If you don’t have a mesh strainer, put the quinoa in a bowl, cover with cool water, swirl it around, then drain and repeat.
2. Cooking Quinoa: In a 1-quart pot, bring 1 cup of water to a boil. Add the rinsed quinoa and let it return to a boil. Then cover, reduce the heat to medium-low, and let it simmer until the water is absorbed, which takes about 10 to 12 minutes. Remove from heat, fluff the quinoa with a fork, cover it again, and let it sit for 10 minutes. This step helps the quinoa to become fluffy. Once done, transfer the quinoa to a medium-sized bowl and let it cool.

Pro Tip: Quinoa can be cooked ahead of time and stored in the refrigerator until needed.

3. Assembling the Salad: To the bowl of cooled quinoa, add chopped spinach, onions, sun-dried tomatoes, kalamata olives, and feta cheese. Mix everything together.

4. Adding Pine Nuts and Dressing: Add the pine nuts to the salad. In a separate small bowl, whisk together olive oil, balsamic vinegar, dried basil, and pepper to create the dressing. Pour this dressing over the quinoa and spinach salad and toss everything together for an even mix.

Expert Tips

• Rinse Quinoa: Always rinse quinoa under cold water to remove its natural coating, which can be bitter.
• Toast Pine Nuts: Lightly toast the pine nuts for an extra flavor boost.
• Balancing Flavors: Taste as you go and adjust seasonings and dressing to your liking.
• Protein Addition: For a protein-packed meal, add grilled chicken, shrimp, or tofu.
• Serving Temperature: Enjoy this salad warm, or chill in the refrigerator for a refreshing cold dish.
• Make Extra Quinoa: It’s a great base for other meals throughout the week.

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