Mediterranean Quinoa Salad — Spring

Quinoa is a protein rich seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavour when cooked. It can be used in recipes to replace other grains like rice or couscous. The recipe below is great in the spring when it has not warmed up yet and we are not ready for large quantities of raw, cold foods. It combines raw veggies with grains and seasoning to warm it up and make it easier on the digestion at this time of year.


  • 1 cup quinoa
  • 2 cups coarsely chopped kale
  • 2 cups chopped spinach
  • 1 cup chopped red pepper
  • 1 small container grape tomatoes/cherry tomatoes
  • 1 cup artichoke hearts (packed in water, drained)
  • ½ cup kalamata olives
  • ½ cup feta (omit if avoiding dairy, can be replaced by crumbled firm tofu)


  • Juice of 2 lemons
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 tsp organic Dijon mustard
  • 1 clove garlic crushed season with fresh rosemary, basil, oregano


Rinse quinoa well in a small pored strainer before cooking. Bring 2 cups of water and quinoa to a boil and then turn down to low and let cook for 10-15 minutes or until all the water has been absorbed and the quinoa is nice and light to toss with a fork.

Combine salad ingredients, adding the cooked quinoa last. Sprinkle salad with the dressing and toss. Sprinkle with feta/tofu and serve.