Quinoa Salad and Mediterranean Dressing-6 I’ve been totally into quinoa ever since I first learned how to cook with it back in 2012 when I went to a cooking class in Philadelphia with P&G.  That was also the first night I actually learned how to pronounce quinoa – do you know how?  It’s KEEN-WAH.  In case you were wondering.  I know was and I was definitely mangling the pronunciation before I heard the chef tell us how it’s supposed to be spoken. 😉

So I’ve tried to make quinoa a few times at home ever since that day in Philly and never seem to be as successful as I was that night.  I often buy it pre-made at the grocery store in the prepared foods section though because I love it so much and I’m still always on the hunt for a good recipe to try again at home.  Which is why I am excited about this recipe to share from you from a friend who clearly makes a better quinoa than I do.  Cuz this looks amazing, right?  I can’t wait to try this because I don’t think it looks too hard.  I’m hoping I can get it right.

Here is the recipe:

Quinoa Salad with Mediterranean Dressing


  • 1 Cup Quinoa
  • 2 Cups Water
  • 1 Large Cucumber
  • 1 1/4 C sliced Cherry or Grape Tomatoes
  • 1 – 2 Tbsp Finely Chopped Green Onions
  • 2 – 3 Tbsp Finely Chopped Fresh Mint**
  • 2 – 3 Tbsp Finely Chopped Fresh Parsley**
  • 1 Lemon
  • 1/4 C Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp White Sugar

**The Mint & Parsley must be fresh, not dried**


      1. Rinse quinoa in a sieve.

Quinoa Salad and Mediterranean Dressing-2

      1. In a medium saucepan, combine your 1 cup of rinsed quinoa with the 2 cups water. Bring to a boil. Once you reach a boil, lower the heat, cover, and simmer for about 15 minutes.

Quinoa Salad and Mediterranean Dressing-4

      1. While your quinoa is cooking, slice your cucumbers and tomatoes into bite-sized pieces and set aside.


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    1. To make your dressing, finely chop your green onion, mint, and parsley. (There is a little lee-way in the recipe for these so you can incorporate your own personal taste for the herbs. However, I put in 1.5 Tbsp green onion and 2.5 Tbsp each of the mint and parsley.) Quinoa Salad and Mediterranean Dressing-1
    2. In a small mixing bowl, combine your chopped herbs with the juice of one lemon, olive oil, salt, pepper, and sugar. Mix until well combined.
    3. When Quinoa is done, find a nice serving dish and mix in the veggies and dressing.
    4. Don’t forget to top with lemon zest.
    5. This dish is delicious warm, room temperature, or cold. Quinoa Salad and Mediterranean Dressing-5


  1. Just made this recipe with Cannelini beans…Delish!!! I forgot the sugar and don’t think you need it. Nothing more refreshing than lemon/oil dressing. You are right…the lemon zest is such a beautiful addition!!! It brings many recipes up a notch.

    Will buy the Quinoa tomorrow!!!

  2. I should have known(but did not) how to pronounce quinoa(understand it is Spanish)- therefore makes sense would be pronounced like the qu in queso (cheese) or Quixote . . so pronounced like a k! Pronounciation aside, this recipe sounds yummy- definitely will try it. And also understand quinoa is ‘over the top’ full of good nutrients. A win-win if you ask me.

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