Mediterranean Quinoa Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ cups quinoa
  • 3 cups water
  • ½ teaspoon salt
  • ¼ cup or 3 tablespoons pine nuts
  • ¼ cup/60ml olive oil
  • ¼ cup/60ml lemon juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh italian parsley
  • 2 scallions
  • ¼ cup or 3 tablespoons dried cranberries
  • ⅓ cup/100g crumbled feta cheese
  1. Put quinoa in a strainer or cheese cloth and wash well. Place in a large pot, add water and salt, bring to a boil, lower heat, and let simmer with lid on until all water is absorbed. (15 to 20 minutes) Don't stir the "grain" while it is cooking. Test for doneness by tilting the pan to one side, making sure all the water has been absorbed. Remove the lid and let rest 5 to 10 minutes.
  2. Dry-toast pine nuts in skillet until they begin to change color.
  3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.
  4. Add scallions, cranberries, feta cheese, and toasted pine nuts and toss. Add cooked warm quinoa a little at a time.
  5. Toss well and serve at room temperature.
Recipe by My Little Gourmet at