Mediterranean Quinoa Salad with Lemon Tahini Dressing



I'm not sure why it took me so long to discover quinoa - and that's pronounced "keen-wah" for you newbies! Although maybe none of you are newbies as it's become a very commercial product as of late!

Quinoa and I met just over a year ago, and it's been a perfect marriage ever since. Seriously though, I eat it almost daily! It's technically a seed, but fluffs up nicely to resemble rice. In fact, more often than not I use it in place of rice AND pasta. See ya later refined carbs, hello delicious grain-like protein!

I am a lover of the Mediterranean cuisine and that is what inspired this salad concoction. Chickpeas, tomato, cuc, pepper, olives, onion, and feta tossed into quinoa and coated in a lemony tahini dressing. Mmmmmm! Fresh, filling, and oh so nutritious! This salad is served chilled and gets so much tastier with age. I made up nearly 6-8 portions and noshed on it for several days. Deeeeelish!

Mediterranean Quinoa Salad with Lemon Tahini Dressing


Laurenda Marie

Prep time:

30 mins

Total time:

30 mins




  • For the Salad

  • 1 cup cooked quinoa (1/2 cup dry)

  • 1 15 oz can chickpeas, rinsed and drained

  • 1/2 cucumber, seeded and diced

  • 1 red pepper, chopped

  • 1 cup grape tomatoes, halved

  • 1 cup pitted kalamata olives, halved

  • 5 green onions, chopped

  • 1/4 cup parsley, roughly chopped

  • 1/2 cup crumbled feta cheese

  • 1 tsp salt (more or less to taste)

  • For the Dressing

  • 1/4 cup extra virgin olive oil

  • 2 tbsp tahini

  • 1/2 lemon, juiced

  • 1 tbsp white wine vinegar

  • 1 large garlic clove, minced

  • 1/2 tsp turmeric

  • 1/2 tsp salt (more or less to taste)

  • pepper to taste


  1. For the dressing, whisk together olive oil, tahini, lemon juice, vinegar, garlic, turmeric, and 1 tsp salt in a small bowl

  2. For the salad {and in a separate bowl} combine quinoa, chickpeas, cucumber, red pepper, tomatoes, olives, green onions, and salt & pepper to taste

  3. Pour dressing over salad and mix until evenly coated

  4. Cover salad with saran wrap and chill in fridge for at least an hour

  5. Before serving, mix in parsley and top with feta cheese


This salad is vegetarian