Mediterranean Quinoa Salad

A gluten-free tabbouleh alternative with quinoa

5 from 2 reviews

This Mediterranean-inspired quinoa salad is full of the fresh flavours of tomatoes, parsley and feta. It is a quick and easy dish for picnics and barbecues.




  • 1 cup of dried quinoa
  • 2 cups of water

Salad Dressing

  • 1/4 cup apple cider vinegar
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp salt and pepper, to taste
  • 1 clove of minced garlic (optional)


  • 1 cup of chopped tomatoes (about 3 Roma tomatoes, deseeded)
  • 1/2 cup of chopped cucumber (about 1 small, snacking cucumber)
  • 1/3 cup chopped fresh parsley
  • 3 diced spring onions
  • 1/2 cup crumbled feta cheese
  • See notes for other additions


  1. Rinse and drain the quinoa. Place the quinoa in a pot with the water. Bring to a boil and simmer until it is cooked but not soft, about 15 to 20 minutes.
  2. Meanwhile, whisk together all of the dressing ingredients in a large bowl.
  3. Once the quinoa has finished cooking, gently toss it in the salad dressing. Allow it to cool before adding the vegetables and parsley.
  4. Mix everything well, then adjust the salt as necessary.
  5. Top with the crumbled feta and serve.


  • I recommend soaking quinoa prior to cooking as it reduces the bitterness. I also like using a rice cooker (affiliate link) to cook quinoa so that I don’t have to keep track of it while I prep the rest of the salad.
  • This quinoa salad is delicious with all sorts of different vegetables and other ingredients. Perfect for cleaning out your fridge. See the section above for some suggestions.

Keywords: gluten free, vegan, vegetarian, tabbouleh, egg free, sugar free, soy free, nut free, summer, spring, fall