Mediterranean Quinoa Salad with Olives, Basil and Sun-dried Tomatoes

Serves 6 servings     adjust servings

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

A Quinoa Salad with a Mediterranean twist!


  • 1-1 1/2 cups quinoa (use a certified gluten-free brand)
  • 3 cups vegetable or chicken stock, optional, to cook quinoa
  • 1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup chopped Kalamata olives
  • 1/2 cup artichoke heart quarters (marinated)
  • 1/2 cup pine nuts, toasted
  • 1/2 cup chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, minced


  1. Cook quinoa in a pot of boiling salted water (or chicken stock) as directed on package (mine suggested twice as much liquid as quinoa). Drain well. Place in large bowl. Add sun-dried tomatoes, oil, vinegar, and olives and toss to blend. Let stand until cool.
  2. Mix pine nuts, chopped basil, Parmesan, and garlic into orzo mixture. Season with salt and pepper to taste and serve.


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