Mediterranean Bliss: Italian Quinoa Salad Recipe

Close your eyes and imagine the sun-kissed hills of Italy, where every bite of food embodies a harmonious blend of fresh produce and exquisite flavors. Now, bring that essence into your own kitchen with a tantalizing dish: an Italian Quinoa Salad that’s as refreshing as a Mediterranean breeze and as vibrant as an Italian summer.


At the heart of this culinary delight lies the versatile quinoa—a protein-packed grain that serves as the canvas for this flavorful creation. Imagine perfectly cooked quinoa grains nestled amidst the verdant embrace of roughly chopped arugula, creating a visual tapestry of greens. Complementing this verdant landscape are the fresh flavors of basil and the earthy crunch of zucchini, a celebration of seasonal produce that’s both nutritious and delightful.

Picture the burst of sweetness from the freshly chopped cherry tomatoes, their vibrant hues adding a pop of color to the salad. And for that indulgent touch, envision velvety morsels of feta or the creamy allure of fresh mozzarella, elevating every forkful with their distinct textures and savory notes.

The symphony of herbs—dried oregano, basil, and thyme—unites the ingredients, infusing the salad with layers of Mediterranean aromas that transport you to the sun-drenched shores of Italy.

But what truly ties this masterpiece together is the exquisite vinaigrette. Fresh lemon juice, olive oil, and honey come together in perfect harmony, accented by minced garlic and a touch of salt and pepper. This vinaigrette, with its tantalizing blend of tanginess and sweetness, coats every ingredient, turning each spoonful into a culinary delight.

Stay tuned for the full recipe reveal, where I’ll guide you through the artistry of assembling this Italian Quinoa Salad—a refreshing ode to Mediterranean flavors that promises to enliven your taste buds and evoke the spirit of Italy right at your table.

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Italian Quinoa Salad

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  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 3 cups cooked quinoa
  • 3 cups arugula, roughly chopped
  • 1/4 cup fresh chopped basil
  • 1 cup zucchini, chopped
  • 1 cup fresh chopped cherry tomatoes
  • 8 ounces feta or fresh mozarella
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp dried thyme


  • 1/2 cup fresh lemon juice
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper



  1. Place all of the vinaigrette ingredients into a mason jar and shake well until emulsified, set aside.
  2. Place the quinoa, arugula, zucchini, tomatoes in a bowl and mix well.
  3. Toss the cheese with the seasonings and fold into the salad.
  4. Add the dressing, place in the refrigerator for at least 1 hour before serving.
  • Category: salad, sides, vegetables, recipes