Self-care from Cell to Soul!

Mediterranean Quinoa Salad


4 servings (if using as a side dish) or 2 servings if eating as a main meal.


  • 2 C cooked quinoa (3/4 C uncooked makes 2 C cooked)
  • 1 tomato, seeded and chopped
  • 5 artichoke hearts, chopped
  • 1/2 C chopped olives from olive bar at any major grocery store (I used a mix of Kalamata and green)
  • 1/3 cucumber, peeled and chopped
  • 1/2 C mediterranean feta cheese crumbled (carried at most natural or whole foods stores)
  • 1/2 C fresh parsley, chopped
  • 1/2 red onion, finely chopped
  • 1/4 C white wine vinegar
  • 1/4 C olive oil
  • salt and pepper to taste


  • Place all chopped veggies in with cooked quinoa and mix together.¬†Season with salt and pepper to taste.
  • If you get your olives from an olive bar, save the liquid (there was probably 1/4 of liquid in the container) and pour over quinoa and veggies.
  • Drizzle with olive oil and white wine vinegar. Mix well. Enjoy right away, or you can refrigerate and eat later.



*Make sure that you buy mediterranean feta cheese and also use the olives that are in olive oil andspices from the olive bar, as this is what gives the salad the Mediterranean seasoning.