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Crunchy cucumber and creamy hummus make this cold Mediterranean Quinoa Salad with Chicken bright and so refreshing. This quinoa salad packs a protein punch too at 18 grams of protein per 1.5 cup serving. That’s definitely a win!
Do you have a specific food or meal that is tied to a really good memory? Well, whenever I make and eat this Mediterranean quinoa salad with chicken, I get a smile on my face (or at least in my brain!) because it brings back a great memory from last summer.
Last summer Sam and I moved down to sunny FL on pretty short notice. My job position at a university had been eliminated (eliminating our on-campus housing as well), and we needed to move within just a few months of hearing the news. It would be a three-day ordeal driving that moving truck from IL to FL, and I was very pregnant.
By the second day of our trip, after eating restaurant food for breakfast, lunch, and dinner for the last several days of the whole moving ordeal, we were craving something fresh and light. We had made plans with my sister-in-law to stop in a see her while driving through TN, and she offered to bring lunch. It was a HOT day, and we met at a park. Sitting at the picnic table, she pulled out a big bowl of cold and refreshing chicken quinoa salad with crunchy cucumbers and juicy tomatoes. Cantaloupe and iced tea accompanied it. And MAN WAS IT GOOD.
That refreshing lunch was just what we needed at just the right time. Whenever I eat this rendition of that quinoa salad, I think back on her hospitality and generosity, and how it was a turning point in the trip for us.
Ingredients
- 2-3 cups cooked chicken, cubed
- 4 cups of cooked quinoa
- 1 1/2 cups tomatoes, chopped (or halved if you are using grape tomatoes)
- 1 1/2 cups cucumber, chopped (can peel or leave the peel on)
- 2-3 tbsp. fresh dill or parsley, minced
- Fresh lemon juice (1-2 lemons)
- Sea salt to taste (start with 1 tsp.)
- Black pepper to taste
- 1/4 cup Extra virgin olive oil
- Your favorite hummus
Optional Toppings and Add-ins
- Olives (if you are a big olive fan, you could even chop up the olives and add them right into the salad)
- Sun-dried tomatoes
- Baba ganousch
- Pita bread or pita chips
- Bed of spinach or arugula
Tips for Making Mediterranean Quinoa Salad with Chicken
- The hummus is a must in this recipe. It takes this Mediterranean quinoa salad with chicken from tasty to WOW.
- This is very meal-prep friendly! You could prep the quinoa and chicken (or use rotisserie) at the beginning of the week to streamline this recipe.
- I typically cook my quinoa in the Instant Pot for ease. It turns out perfectly every time!
- You can personalize this salad with whatever veggies you love. I’ve chosen cucumbers and tomatoes in the recipe, but you could also add other crunchy, refreshing vegetables too!
- I often change up whether I use dill or curly parsley. Both taste amazing in this salad and elevate the fresh flavor. You can use whichever is available to you!
FAQ’s
Is this Mediterranean Chicken Quinoa Salad healthy?
I would say it is! This recipe is based on fresh, real-food ingredients that are good for you. Not to mention that each 1.5 cup serving of this salad has 18 grams of protein! The only way you could make this unhealthy would be with what toppings you choose. Stick to a hummus that is made with clean ingredients, and you should be good.
Can I use bottled lemon juice instead of fresh lemons?
You can, but the flavor of fresh lemon juice right from the lemon is far superior in my opinion, adding to the brightness of this dish!
Can I use dried herbs instead of fresh herbs?
Not in this dish. Using dried herbs in this dish would result in a grainy dried herb texture which would not be ideal. The goal of this dish is to taste bright and fresh. You need to use fresh herbs to achieve this result.
Ways to Enjoy Mediterranean Quinoa Salad with Chicken
Sam and I often enjoy this as an entree for lunch or dinner. We top it with lots of hummus, olives, and an extra drizzle of olive oil. This is a filling meal all on its own, especially when served with pita. But this salad could also be served as a cool summertime side dish for a picnic, beach day, or potluck as well.
How to Make Quinoa in the Instant Pot
Add 2 cups of uncooked quinoa to the Instant Pot (here’s the one I use). Add 2 1/2 cups of water and a hearty drizzle of extra virgin olive oil for flavor. Lock the lid into place and press the “Rice” function for 8 minutes. Then let it do its thing!
Once the time is up, release the pressure and let the quinoa cool down before using in the salad or storing the refrigerator.
How to Make Mediterranean Quinoa Salad with Chicken
Start by cooking your quinoa and chicken (if these components are not already cooked).
First, add the 4 cups of quinoa to a large bowl. Adding your quinoa first will allow you to get a good visual for the ratios of ingredients to quinoa as you add them in. That way you can determine if you want to add a little more of something to suit your preference!
Next, chop up the chicken into small bite-size pieces, and add to the quinoa. Chop the tomatoes and cucumbers into small cubes as well (if you are using grape tomatoes, halve them), and add them to the bowl.
Then, mince the dill or parsley (whichever you choose!), and add it to the bowl as well. Give everything a good stir at this point to incorporate the ingredients.
Now time for the dressing and seasonings!
Squeeze 1 lemon into the bowl. Then mix, and taste. If you want it more lemon-y, squeeze the other one in.
Add the sea salt and pepper and 1/4 cup of extra virgin olive oil.
Give everything a thorough mix, and taste to see if you want to add more of anything.
When you plate this salad, top each portion with a dollop of your favorite hummus and mix it in as you eat it. It’s so good!
More Easy and Delicious Recipes
- Instant Pot Black Eyed Peas
- Easy Sheet Pan Potatoes with Bacon and Asparagus
- Simple Lemon Chicken Pasta
- The BEST Colombian Red Beans
- Baked Sprouted Oatmeal with Apples and Cranberries
- How to Make Rice on the Stove
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Hey! I’m glad you’re here! Give this recipe 5 stars if you try it out and enjoy it.
Wherever you find yourself today…take time to nourish yourself!
Warmly, Caroline
Mediterranean Quinoa Salad with Chicken
Equipment
- 1 knife
- 1 cutting surface/board
Ingredients
- 4 cups cooked quinoa
- 2-3 cups chopped, cooked chicken
- 1 1/2 cups chopped tomatoes or halved if using grape or cherry tomatoes
- 1 1/2 cups chopped cucumber with or without peel. up to you!
- 2-3 tbsp fresh dill or fresh parsley minced
- 1-2 lemons juice
- 1/4 cup extra virgin olive oil
- sea salt to taste
- black pepper to taste
- your favorite hummus
Optional Toppings and Add-ins
- olives
- sundried tomatoes
- baba ganousch
- pita bread or pita chips
- bed of greens spinach or arugula
Instructions
- Cook the quinoa and chicken, if you haven't already.
How to Cook Quinoa in the Instant Pot
- Place 2 cups of quinoa and 2 1/2 cups of water in the Instant Pot. Drizzle some extra virgin olive oil on top for flavor and mix together well. Lock the lid, and press the "Rice" function for 8 minutes. Once cooked, let cool to room temp (or chill) before using in this recipe.
- If cooking quinoa on the stovetop, cook 2 cups of dried quinoa according to the package instructions.
To Assemble the Salad
- Place 4 cups of cooked quinoa into a large mixing bowl.
- Chop the chicken into small bite size pieces and add to the quinoa. Chop the tomato and cucumber into small bite size pieces as well, and add to the bowl.
- Mince the fresh dill or fresh parsley finely, and add to the bowl. Mix everything together well. At this time, assess if you want to add more of any of the ingredients to suit your preference.
- Add the juice from 1-2 lemons to the bowl. Add the olive oil, salt, and pepper. Stir everything thoroughly. Then taste to see if you want to add any more seasonings or lemon juice.
- Best served chilled or at room temperature.
- Top each serving with a dollop of your favorite hummus and any additional toppings that you would enjoy!
Chopped up the olives into small pieces and mixed it in—wow…what a flavor boost