Recipe by Coulter
"An easy to make light salad that can be served with or without chicken for vegetarians."
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cooked chicken breasts - cut into bite size pieces
red onion, diced
green bell pepper, diced
chopped kalamata olives
crumbled feta cheese
chopped fresh parsley
chopped fresh chives
fresh lemon juice
Also made a couple of changes, but nothing major. Made it vegetarian, and added some chickpeas to make it more hearty. Also was out of red onion, so used regular onion instead. Excellent flavor, enjoyed this recipe a lot.
This was good but I thought the lemon flavor overpowered the other flavors in the salad. That being said, I will make this again because it's a good and healthy option for lunch.
If you are reading this review, then do yourself a favor: enjoy this recipe ASAP.
You know, I always dislike those reviews that say: I changed this, I changed that, etc. HOWEVER, I am going to post one like that because I didn't have all of the ingredients necessary for the dish. Very, very good, even with my changes and omissions. I'm sure it'd be even better. We don't like peppers and onions so I skipped those. I sprinkled a little onion powder in the mix. I was all out of Balsamic Vinegar so I used Red Wine Vinegar instead. I had no fresh herbs so I skipped those too. I'm sure if I had all the ingredients it would have been even better. It was excellent.
I thought this was a great salad! I used a red pepper instead of a green, I added diced cucumber, and I only used half of the lemon juice. I also cooked the quinoa in chicken broth like other reviewers suggested. Excellent! Will make again!
I hardly ever leave reviews , but this was sooo good I had to rate it! I omitted the chicken since quinoa has a good amount of protein, as well as the salt- the feta and olives provide enough salt for my taste.
I really like this recipe, i'm a vegetarian, so I did a few substitutes (I use vegetable broth, and no chicken. I also don't like olives, so I didn't use any..) The recipe was still great, and it's an awesome protein dish that I can throw together really quickly, using whatever vegetables I have on hand. I have made a habit of making this dish in large quantities, then refrigerating it so I can take it to work later in the week. It's the kinda dish that tastes as good or better on the second day. Enjoooyyyy
Excellent! I adjusted the recipe: cooked quinoa in chicken broth rather than water and bouillon; eliminated the garlic and parsley; used a yellow onion rather than red and yellow bell pepper rather than green; added green onions, sun-dried tomatoes, grated carrot, a couple handfuls of chiffonade spinach leaves, and sliced celery. I like to add more veggies...Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Quinoa Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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