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This crowd-pleasing Mediterranean Quinoa Salad is loaded with quinoa, cucumbers, tomatoes, purple onion, red bell peppers, artichoke hearts, kalamata olives and lots of fresh basil.  It makes a delicious light lunch or side salad to serve at barbecues and potlucks. 

Even if you aren’t fond of quioa, I really hope you give this easy quinoa salad recipe a try.  It’s loaded with such a great combo of flavors and nutritional perks.  I think it just might change your mind about things.


  •  1 cup uncooked quinoa
  •  2 cups water
  •  1 large cucumber, peeled, seeded and chopped
  •  1 large red pepper, chopped
  •  1/4 - 1/2 cup red onion, finely chopped
  •  12-14 heirloom or regular cherry tomatoes
  •  1 15-ounce can garbanzo beans, drained and rinsed
  •  1 jar marinated artichoke hearts, drained and chopped
  •  12 - 14 kalamata olives
  •  1/4 cup fresh basil, sliced into ribbons
  •  1/2 cup vinaigrette
  •  1/4 cup freshly squeezed orange juice
  •  1/4 cup freshly squeezed lime juice
  •  1/2 cup extra virgin olive oil
  •  1 garlic clove, crushed and minced
  •  1/2 teaspoon sea salt
  •  1/2 teaspoon freshly ground black pepper


  1. Place the quinoa in a sieve and rinse under cold water for just a minute.
  2. Place the quinoa in a saucepan with 2 cups water and bring to a boil over medium-high heat.
  3. Reduce heat to low and simmer covered for about 15 - 18 minutes.
  4. Remove from heat and let set in the pan for about 5 minutes then fluff with a fork or spoon.
  5. Transfer the quinoa to a bowl or cookie sheet covered with wax paper and place in the refrigerator to cool.
  6. Place all of the prepared ingredients and the cooled quinoa in a large bowl.
  7. Add the vinaigrette and lightly toss to incorporate.
  8. Chill before serving. Serve with extra vinaigrette if desired.


  1. Place all of the ingredients in a mason jar. With the lid tightly sealed, shake until the ingredients are completely blended together.

Recipe Adapted : MEDITERRANEAN QUINOA SALAD @ theharvestkitchen
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