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Mediterranean Quinoa Salad


"An easy to make light salad that can be served with or without chicken for vegetarians."
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35 m servings 278 cals
Original recipe yields 8 servings (4 cups)


  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  2. Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 388
  1. 539 Ratings

Most helpful positive review

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,...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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,...

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 d...

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 re...

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 sa...

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...

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 rat...

O....M....G!!!!! DINNER LAST NIGHT WAS AMAZING! My husband and I LOVED this. He's not big on trying new things, but when I told him about how healthy quinoa is and had a way to make it that he'...

This salad was a big hit with my family. My 13 year old's exact words were "flippin awesome". The only change I made is that I decreased the lemon juice to 1/2 cup because that's all I had, but...