Mediterranean Quinoa Salad

WINNER: Second Place (Whole Grains)

By Jeanne S., Lauren M., Jeanne G. and Rodney P. from Bellingham Public Schools, Bellingham, MA.


The Mediterrean Quinoa Salad is a good addition to our 'Extra's' Serving line where students are offered an unlimited variety of Fresh and Chilled Fruits and Vegetables to complement their lunch.

It is a side salad that features a colorful variety of vegetables including red peppers, parsley, chopped cherry tomatoes & feta cheese in a light lemon based dressing

Nutrition Facts

Serving size: 3/4 cup

From Fat34.9%
From Saturated Fat6.33%
From Sugar0%


Ingredient 6 servings 50 servings
Quinoa1 cup2 qt
Chicken Broth, Low Salt2 cup1 gallon
Lemon Juice2 tbs1 cup
Vinegar, Red Wine2 tbs1/2 cup
Garlic, Fresh Chopped1 tsp2 tbs
Olive Oil1 1/2 tbs1/2 cup
Salt1 tsp1 tbs
Pepper, White Ground1/4 tsp1 tsp
Peppers, Sweet Red, Fresh, Chopped1/2 cup1 qt
Parsley, Raw, Chopped2 tbs1 cup
Green Onions, chopped, incl tops & bulbs1/4 cup1 cup
Red Onion, chopped2 tbs3/4 cup
Cherry Tomatoes, halved1/2 cup1 qt
Black Olives, sliced2 tbs1 cup
Feta Cheese, crumbled1 tbs1 cup

  1. Place quinoa in strainer and rinse under running water. Put quinoa and chicken broth in saucepan and bring to a boil. Cover and reduce to a simmer. Cook for 10-15 minutes or until all liquid is absorbed. Set aside to cool.

  2. Combine lemon juice, vinegar, garlic, oil salt & pepper. Set aside.

  3. Combine Veggies in a bowl. Stir in cooled quinoa, feta and dressing. Serve at room temperature or chilled.