If you’re looking for a light and tasty lunch, packed with delicious vegetables, you can’t go wrong with this Mediterranean quinoa salad recipe. Be sure to try the homemade roasted red pepper dressing, too.
Recently, while we were out shopping, my husband and I stopped for a quick meal at Zoe’s Kitchen. I normally order the same thing every time I go there, but this time I decided to try the new-to-me Live Med salad.
It was healthy lunch nirvana! (And they’re NOT paying me to say that. I just really like this salad.)
I became obsessed with that salad, and yes, I did go back and order it several more times. A girl needs to treat herself to lunch out every now and again, after all!
But I also came up with a make-at-home version of the Live Med salad, featuring a tastebud-popping roasted red pepper dressing.
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The original Live Med salad is made with farro and lupini beans, but those ingredients can be difficult to find in some grocery stores. So I substituted protein- and fiber-rich quinoa and steamed edamame. And I used feta cheese instead of parmesan.
This Mediterranean Quinoa Salad recipe isn’t an exact copycat of the restaurant versions, but it’s every bit as tasty and filling,
And did I mention it’s meatless? The quinoa salad recipe features ribbons of zucchini and squash (a great excuse to pull out the spiralizer!), a medley of heirloom tomatoes, red onion, spinach, quinoa, feta cheese and edamame beans.
If you are tempted to skip the homemade roasted red pepper dressing, don’t.
It really makes the salad, and it only takes about 5 minutes to make.
You’ll notice that I didn’t include many specific measurements for the vegetables used in this quinoa salad recipe. That’s so you can customize it to your personal taste preferences. I like a lot of tomatoes, and just a little bit of red onion. But feel free to add more or less of any of the ingredients.
When I made this at home for my husband and me, a bag of spinach, one zucchini, one squash and a pint of tomatoes were enough for four meal-sized salads.
Be sure to prepare enough quinoa to allow for about 1/2 cup on each salad.
The roasted red pepper dressing makes eight servings of 2 Tablespoons each, so the actual recipe will have fewer calories and fat than indicated below.
Mediterranean Quinoa Salad Recipe
Ingredients
- 2 cups quinoa prepared
- 8 ounces steamed edamame beans
- 8 ounces baby spinach
- heirloom grape tomatoes sliced
- 1 yellow squash
- 1 zucchini squash
- 1/2 red onion finelly sliced
- 1/2 cup feta cheese
For the Roasted Red Pepper Dresssing
- 2 roasted red peppers
- 3 Tablespoons red wine vinegar
- 1 clove garlic
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup extra virgin olive oil
Instructions
- Prepare quinoa according to package instructions. Allow to cool.
- If using frozen edamame, steam according to package instructions.
- Use a vegetable peeler or a spiral slicer to make thin zucchini and squash ribbons or noodles.
- Layer zucchini and squash over a bed of baby spinach.
- Top with ½ cup prepared quinoa.
- Add sliced tomatoes and diced red pepper, then sprinkle with feta cheese and edamame beans.
Roasted Red Pepper Dressing
- To make the dressing, combine red peppers, garlic, spices and vinegar in a blender.
- Puree until smooth.
- Slowly add olive oil, blending until emulsified.
Nutrition
Pin This! Mediterranean Quinoa Salad
Theresa @DearCreatives
Looks so good! We are always up for a new salad recipe to add to our meal plans. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week and has been pinned to our features board. Thanks so much for sharing with us and don’t forget to pick up your new Red Plate!
Miz Helen
Petra
A great salad! Quinoa is so good and you have paired it perfectly with the vegetables and dressing! 🙂
Liz
This looks wonderfully healthy and delicious, thank you for bringing it to Fiesta Friday.
Alison's Allspice
The red pepper dressing is perfect for all the flavors in your salad. I think I will add a few olives as well. Pinned for later! I found you at the This is How We Roll Link Up!
Robin
I love quinoa, but my family not so much. I’m always looking for new ways to serve it hoping to find something that they will like. Thank you for sharing at the Creative Muster Party! Pinned
Robin | Fluster Buster
Janet Vinyard
Hi Amy, What an interesting salad and the dressing sounds wonderful, too! Thanks for sharing! Pinned! Blessings, Janet