Mediterranean Quinoa Salad

A gluten-free tabbouleh alternative with quinoa

5 from 2 reviews

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


Units Scale


  • 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 the section above 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. Once the quinoa has finished cooking, gently toss it in the salad dressing. Adding the minced garlic to the hot quinoa will cook it slightly, which is nice if you want to avoid the burn of raw garlic. However, I recommend allowing it to cool before adding any of the toppings.
  3. Add the toppings, and mix well. Taste, and adjust the salt as necessary. Top with the crumbled feta and serve immediately. Leftovers can be stored in an air-tight container for up to 5 days.


  • I recommend soaking quinoa prior to cooking as it reduces the bitterness. I also like using a rice cooker to cook quinoa so that I don’t have to keep track of it while I prep the rest of the salad.
  • If you’re a real fermentation foodie, use homemade kefir cheese instead of feta!


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