Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach." -Marcus Samuelsson

The refrigerator light goes on...

This is a great salad for warm days. The simple Dijon vinaigrette blends perfectly with the veggies, nuts, and beans. That is complemented by the sharp tang of the olives, capers, and feta cheese. All of this is a great marriage with the nutty quinoa.

Quinoa makes the perfect addition to any salad. It is a complete protein – meaning you don't have to add any meat – and the nutty flavor and chewy texture complement veggies perfectly.

If you are going to make this in advance, such as the night before a summer picnic, wait to fold in the lettuce until the last minute.



Mediterranean Quinoa Salad

Servings: 2 | Serving size: about 2 1/2 cups salad

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers even after being assembled.

Mediterranean Quinoa Salad


1 cup water
1/2 cup quinoa
1 Tbsp. olive oil
1 Tbsp. white wine vinegar
2 tsp Dijon mustard
1/16 tsp salt
fresh ground black pepper to taste
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried oregano
1/4 tsp dried tarragon
2 tsp honey
2 cups romaine lettuce (sliced thinly crosswise)
1/2 yellow bell pepper (seeded and diced)
1/2 red bell pepper (seeded and diced)
2 green onions (thinly sliced crosswise)
16 grape tomatoes (sliced in half lengthwise)
2 Tbsp. pistachios (gently crushed)
1 cup no salt added canned white beans (drained and rinsed)
4 large black olives (slivered)
2 tsp. capers
1 1/2 ounce feta cheese (crumbled)

Place the water in a small saucepan over medium-high heat.

When the water boils, add the quinoa, stir, cover, and reduce the heat to simmer.

Cook the quinoa for about 15 minutes or until all the water is absorbed.

Turn off the heat and let the quinoa stand, covered, for 5 minutes.

Place the cooked quinoa in a bowl and place in the refrigerator to chill.

Place the olive oil, vinegar, mustard, salt, pepper, basil, marjoram, oregano, tarragon, and honey in a bowl.

Whisk until smooth, then place the bowl in the refrigerator to chill.

As you cut up the other vegetables (the lettuce, yellow and red bell peppers, green onions, and tomatoes), place them in a large mixing bowl with the beans, pistachios, olives, and capers.

When the quinoa is chilled, add it and the dressing to the bowl with the vegetables.

Fold together gently.

Divide the salad between two bowls, sprinkle half the feta over each salad, then serve.

Nutrition Facts

Serving size: about 2 1/2 cups salad

Servings: 2

Amount Per Serving

Calories 539 Calories from Fat 171
% Daily Value
Total Fat 19g 24%
  Saturated Fat 5g 23%
  Monounsaturated Fat 9g
  Trans Fat 0g
Cholesterol 19mg 7%
Sodium 525mg 23%
Total Carbohydrates 72g 26%
    Dietary Fiber 14g 48%
    Sugars 12g
Protein 22g
Vitamin K 123mcg