Mediterranean Grain salad

Crisp bell peppers, red onion and tangy kalamata olives add texture and color to this refreshing salad.

Author:Inspired by Vegetarian Times, 2002.06
Yield:4 servings
Prep time: 00:30


1 cups quinoa
1/3 cups red wine vinegar
2 tbsp. olive oil
1 cloves garlic, minced
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1/2 cups cucumber, chopped
1/4 cups kalamata olives, sliced
1/4 cups red onions, chopped
1/4 cups fresh parsley


  1. Cook quinoa according to package directions. Meanwhile, make dressing: In small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and pepper. Set aside.
  2. In large bowl, combine peppers, cucumbers, olives, onion and parsley. Mix well. Add dressing and toss to coat. Add quinoa, stir gently but thoroughly to combine. Serve warm or at room temperature.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 1g5%
Trans Fat
Sodium 85mg4%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 7g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.