Name: Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: ¼ cup extra-virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons mint, finely chopped; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 2 cups cooked quinoa; 1 cup snap peas, chopped; 1 avocado, diced; ½ cup diced red pepper; ½ cup halved cherry tomatoes; ¼ cup kalamata olives, pitted and halved; ¼ cup diced red onion; ¼ cup chopped parsley; ¼ cup Medjool dates, pitted and chopped; ¼ cup raisins; ¼ cup pistachios

Jump to Recipe· 4.1 from 31 reviews

If you’re on the hunt for a vibrant, fresh, and bursting-with-flavors salad, the Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe is an absolute must-try. This dish brings together the nutty texture of quinoa with crisp veggies, sweet bursts of dried fruit, and briny olives, all tied together by a bright, zesty lemon-mint vinaigrette. It’s a celebration of Mediterranean ingredients that’s as healthy as it is delicious, perfect for weeknight dinners, lunchboxes, or special gatherings where everyone’s craving something light yet satisfying.

Ingredients You’ll Need

A wooden cutting board holds an assortment of fresh vegetables, including a dark green avocado with a bumpy texture on the left, a bunch of bright green leafy parsley near the top, a whole purple onion on the top right, and a cluster of small, shiny red cherry tomatoes scattered near the center. A red bell pepper sliced in half, showing its smooth, bright red inside and green stem, sits on the bottom left. Near the bottom right, there is a light green cucumber, with one round slice lying flat beside the halved cucumber piece. A silver knife is placed on the top right edge of the cutting board. The scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe lies in its simple yet essential ingredients. Each one plays a key role, whether it’s adding texture, color, or a pop of flavor. Together, they create a harmonious blend that’s as visually stunning as it is tasty.

Extra-virgin olive oil: This is the base of the vinaigrette, providing richness and a smooth finish.
Lemon juice: Adds a bright, tangy lift that wakes up all the flavors.
Fresh mint (finely chopped): Gives the vinaigrette a refreshing herbaceous note.
Sea salt and black pepper: Essential seasonings that balance and enhance the dish.
Cooked quinoa: The hearty grain foundation that soaks up the dressing beautifully.
Snap peas (chopped): Add a crisp, slightly sweet crunch.
Avocado (diced): Brings buttery creaminess and healthy fats.
Red pepper (diced): Offers vibrant color and a subtle sweetness.
Cherry tomatoes (halved): Juicy, tart bursts that brighten every bite.
Kalamata olives (pitted and halved): Contribute a salty, briny depth.
Red onion (diced): Gives a gentle sharpness and crunch.
Chopped parsley: Lends freshness and a dash of green vibrancy.
Medjool dates (pitted and chopped): Provide a natural, caramel-like sweetness that balances the savory elements.
Raisins: Small pops of sweetness for added texture contrast.
Pistachios: Crunchy nuts that bring a nutty richness and subtle earthiness.

How to Make Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe

Step 1: Prepare the Lemon-Mint Vinaigrette

Start by whisking together the extra-virgin olive oil, fresh lemon juice, chopped mint, sea salt, and black pepper in a small bowl. This tangy, herbaceous dressing will be the magic that lifts all the salad’s ingredients and gives the salad its signature brightness.

Step 2: Cook the Quinoa

Cook the quinoa according to package instructions, then let it cool completely. Fluffy, well-cooked quinoa is the perfect base for this salad because it soaks up the vinaigrette and balances the crisp veggies and sweet fruit.

Step 3: Chop and Prep Salad Ingredients

While the quinoa cools, chop the snap peas, dice the avocado and red pepper, halve the cherry tomatoes and Kalamata olives, dice the red onion, and chop parsley. Don’t forget to pit and chop the Medjool dates and pistachios, and gather the raisins to add their sweet contrast.

Step 4: Toss the Salad

In a large mixing bowl, combine the cooled quinoa with all the chopped salad ingredients. Pour the lemon-mint vinaigrette over the salad and gently toss everything together. Make sure each ingredient is lightly coated to ensure every bite bursts with balanced flavor and texture.

How to Serve Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe

A small white bowl filled with golden yellow olive oil topped with a mix of green chopped herbs and black pepper flakes scattered over the surface. The bowl is placed on a white marbled texture, with the herbs creating a textured, leafy layer floating on the shiny liquid oil below. The colors contrast brightly with the clean white bowl and background, showing the fresh green and dark specks clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add even more texture and visual appeal, sprinkle a handful of extra chopped pistachios or some crumbled feta cheese on top. A few fresh mint leaves as a garnish amplify the vinaigrette’s freshness and make it look irresistible.

Side Dishes

This salad is a versatile star and pairs beautifully with grilled meats like chicken or lamb, roasted vegetables, or even a simple warm pita bread for a Mediterranean-inspired feast.

Creative Ways to Present

For a festive touch, serve the salad in individual glass jars or hollowed-out bell peppers. It’s also fantastic layered in a trifle dish to show off those vibrant colors or wrapped in grape leaves for a fun Mediterranean twist.

Make Ahead and Storage

Storing Leftovers

This Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe keeps well in the fridge for up to three days. Keep it in an airtight container to preserve the freshness of the ingredients. The flavors actually deepen as it sits, making it a great option for meal prep.

Freezing

Because this salad contains fresh greens, avocado, and dried fruit, freezing is not recommended. The texture of the veggies and avocado will be compromised, and the vinaigrette may separate.

Reheating

Since this is a cold salad, it’s best enjoyed chilled or at room temperature. If you want to warm it slightly, let it sit out for 10-15 minutes, but avoid microwaving to maintain texture and flavor integrity.

FAQs

Can I make this salad vegan and gluten-free?

Absolutely! This Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe is naturally vegan and gluten-free, making it a perfect option for a variety of dietary preferences.

What can I substitute for pistachios if I have a nut allergy?

Sunflower seeds or pumpkin seeds make a fantastic nut-free substitute, providing great crunch without compromising on taste or texture.

Can I use dried mint instead of fresh?

Fresh mint is highly recommended for this recipe because it offers a bright, vibrant flavor. If you must use dried, use it sparingly as it’s more concentrated and doesn’t provide the same freshness.

How far in advance can I prepare this salad?

You can prepare the salad and vinaigrette up to two days in advance. Keep the dressing separate until just before serving for the freshest taste and crispest texture.

Is quinoa the only grain that works for this salad?

Quinoa is ideal because of its nutty flavor and texture, but you could also experiment with couscous, bulgur, or farro if you prefer a different grain profile.

Final Thoughts

This Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe is truly one of those dishes that feels like a gift to your taste buds and your health. Bright, colorful, and packed with varied textures and flavors, it’s sure to become one of your go-to salads that you’ll want to share with family and friends. Give it a try and enjoy all the sunshine of Mediterranean cuisine right at home.

Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe

Ingredients You’ll Need

How to Make Mediterranean Quinoa Salad with Lemon-Mint Vinaigrette Recipe