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Mediterranean Quinoa Bowl Salad

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Mediterranean Quinoa Bowl, Mediterranean Quinoa Salad
Servings: 2


  • 1 cup cooked quinoa
  • ½ cup cooked chickpeas
  • 7 kalamata olives
  • ½ cup Cherry tomatoes, sliced into two halves
  • 1 medium cucumber
  • ½ red onion, chopped
  • 2 tablespoons pine nuts, toasted
  • A handful of chopped fresh parsley leaves
  • A handful of chopped fresh coriander leaves
  • 3 to 4 tablespoons extra virgin olive oil For the dressing
  • 1 medium lemon, juiced For the dressing
  • ½ teaspoon apple cider vinegar For the dressing
  • ½ teaspoon dijon mustard For the dressing
  • salt to taste For the dressing
  • freshly ground black pepper to taste For the dressing


  • Cook the quinoa, and cool it for 30 minutes.
  • Cook the chickpeas– you have three options: (1) cook frozen chickpeas for 5 minutes, (2) cook dried chickpeas from scratch (takes much longer), or (3) use canned chickpeas(no need to cook).
  • Chop the vegetables: tomatoes, cucumbers, onion, parsley, and coriander leaves.
  • Cut in half the olives.
  • Lightly roast the pine nuts in a large frying pan with no oil.
  • Make the dressing by mixing all the ingredients in a small mixing bowl.
  • In a large bowl, combine the quinoa with all the vegetables.
  • Pour the dressing and stir delicately to combine.
  • Bon Appetite!