We have been going on many overnight camping and sailing trips, and my sister-in-law, who is an awesome cook, introduced us to quinoa salad as a super convenientĀ travel food. You don’t have to heat it up because it’s great cold, it won’t spoil if the cooler gets a little warm like meat does, and it’s full of protein and whole grains that provide much-needed fuel for long days of activities. Also great for a busy week! This one I made with lots of yummy feta, sundried tomatoes, and capers to get a Mediterranean vibe, but you can sub in whatever you like! Get creative and enjoy.

Mediterranean Quinoa Salad

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: A big batch! - About 12 servings

Serving Size: 1 cup


  • Salad:
  • 2 cups of Bob's Red Mill Organic Whole Grain Quinoa
  • 4 cups of chicken broth (sub vegetable broth if desired, or water)
  • 1 Cucumber
  • 1 Tomato
  • 2 Tbl whole capers
  • 1 cup sundried tomatoes
  • 4 leaves of fresh basil, chopped
  • 1 package of feta cheese (mine was already in little cubes)
  • Dressing:
  • 1/2 cup lemon juice (about 4 lemons)
  • 1/2 cup olive oil
  • Salt and Pepper
  • 1 tsp red pepper flakes


  1. Put quinoa and broth in rice cooker, or cook on stove top as directed by package (I used a rice cooker because it's so convenient to be able to prep the veggies while it's cooking)
  2. Chop tomato, cucumber, and basil
  3. Mix all salad ingredients in a bowl with the cooked quinoa
  4. Mix the dressing ingredients together and whisk
  5. Pour the dressing over the salad
  6. Add feta to the salad and mix well


I used dried sundried tomatoes and soaked them in water for a few hours to plump them up before using them. You can use the jarred in olive oil variety as well. Just drain them before putting them in.

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