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Refreshing Mediterranean Quinoa Salad

  • Author: Ansley Beutler
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x


The most refreshing quinoa salad filed with the freshest ingredients.  Cucumbers, red bell peppers, red onion, fresh parsley, plant-based mozzarella, and extra fluffy quinoa!  It’s perfect for a quick lunch, snack, or on-the-go meal.


  • 1 cup quinoa (dry)
  • 3 cups water
  • 1 13oz bag chickpeas (rinsed and drained)
  • 1 large cucumber
  • 1 large red bell pepper
  • 1/4 red onion
  • 1/4 cup sun dried tomatoes
  • 1/4 cup parsley (loosely packed)
  • 1/3 cup vegan mozzarella cheese (I used Miyokos brand)*
  • 1 Tbsp + 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 1/4 tsp sea salt



  1. Heat 3 cups water over high heat until it begins to bowl
  2. Add quinoa to pot, reduce to a simmer, and put lid on top - continue to cook for 12-15 minutes until fluffy
  3. While quinoa is cooking, heat 1 Tbsp olive oil in a skillet love low heat and wash and drain chickpeas
  4. Add chickpeas to skillet and cook in olive oil for ~5 mins until golden
  5. Chop cucumber, red bell pepper, and onion into small pieces
  6. In a large bowl, add cooked quinoa, sauteed chickpeas and the remaining ingredients to bowl, stir to coat thoroughly


*Note : If not dairy-free, use feta or regular mozzarella

  • Category: Salad
  • Method: Stove-top
  • Cuisine: Greek


  • Serving Size: 2/3 cup
  • Calories: 232
  • Fat: 12
  • Carbohydrates: 27
  • Protein: 6

Keywords: Quinoa Salad, Mediterranean Salad, Healthy Quinoa Salad, Dairy-free Salad, Vegan Salad