Mediterranean Quinoa Salad (Serves 4 to 6)

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Mediterranean Quinoa Salad (Serves 4 to 6)​

  • 2 cups quinoa
  • 3 ½ cups water
  • ¼ tsp sea salt
  • 3 cups cooked white beans, or 2 cans
  • 2 medium carrots, chopped
  • 1 can artichoke hearts, cut into quarters
  • ½ to 1 cup kalamata olives, pitted
  • ¼ cup chopped sun-dried tomatoes
  • 4 cups fresh baby spinach leaves
  • ½ cups fresh basil, chopped
  • ½ cup pumpkin seeds


  • 1/3 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 4 tbsp freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 1 tsp lemon zest
  • ½ tsp sea salt or herbamare
  1. Rinse the dry quinoa in a fine mesh strainer under warm water. Place the rinsed quinoa into a medium saucepan with the water and sea salt. Cover and bring to a boil. Then turn heat to a low simmer and cook for about 20 minutes. Remove pot from heat and let quinoa cool in the pot.
  2. Toast the pumpkin seeds by placing them into a small skillet and heating them over medium heat. Keep them moving in the pan until you hear a “pop” and they are slightly golden. Remove from pan and let cool in a small bowl.
  3. Place cold quinoa into a large bowl. Add the cooked white beans, chopped carrots, cut artichoke hearts, olives, chopped sun-dried tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds.
  4. To make dressing, place all ingredients into a small bowl and whisk together. Pour the dressing over the quinoa salad and mix thoroughly with a large spoon.


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  • Essential Health Natural Wellness Clinic,
    11857 223rd Street
    Maple Ridge, BC, V2X 5Y3
  • Phone: 604.467.9554
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