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Mediterranean Quinoa

Quinoa is a wonderfully versatile grain that has a nuttiness and is also a complete protein on its own. Paired with the mediterranean flavors of sundried tomato, feta and dill makes this dish delicious and filling.
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Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: Dill, Feta, Mediterranean, quinoa, Recipes, Simple Recipes, summer, Tomato, Vegan, vegetables, Vegetatarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 506kcal


  • Cutting Board
  • Chef Knife
  • Sheet Tray
  • Saucepan
  • 2 Mixing bowls
  • Whisk
  • Heat resistant spoon/spatula


  • 1 cup Quinoa cooked
  • 1/2 each Bell Pepper diced
  • 1/4 each Onion diced
  • 4 oz Grape Tomatoes halved
  • 1/2 each Cucumber diced
  • 1 oz Feta Cheese
  • 3 Tbsp Dill chopped
  • 2 cloves Garlic minced
  • 1 oz Apple Cider Vinegar
  • 1 tsp Thyme chopped
  • 1 oz Olive Oil
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 350 F. Cook the quinoa on the stove following the instructions on the packaging.
  • Toss the tomatoes with 1 Tbs dill, a bit of olive oil, 1 clove garlic, salt and pepper and roast in the oven 10-15 minutes.
  • Add in the onion, cucumber, and bell pepper to the quinoa just after it has finished cooking and mix together.
  • Mix the vinegar, oil, garlic, dill, thyme, dijon, honey, salt and pepper to make the vinaigrette.
  • Mix the quinoa with the vinaigrette and top with the tomatoes and feta.
  • Serve and enjoy!


Calories: 506kcal | Carbohydrates: 62g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 196mg | Potassium: 613mg | Fiber: 7g | Sugar: 5g | Vitamin A: 578IU | Vitamin C: 10mg | Calcium: 121mg | Iron: 4mg