Warm Quinoa Salad with Olives, Tomatoes and Mint

Warm Quinoa Salad with Olives, Tomatoes and Mint

This recipe is beautiful, light, yet surprisingly hearty.

  • prep
  • cook
  • 4 servings


  • 1 cup low sodium chicken or vegetable broth

  • 1/2 cup quinoa, rinsed and drained (if quinoa is prewashed omit this step)

  • 1-1/2 tablespoons olive oil

  • 1 tablespoon white wine or sherry vinegar

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup Lindsay® Black Ripe Olives — Sliced, halved lengthwise

  • 1 cup halved cherry tomatoes (red or yellow or a combination)

  • 4 cups packed mixed spring or field salad greens

  • 1/2 cup crumbled reduced fat feta cheese

  • 2 tablespoons chopped fresh mint leaves

  • 1 to 2 teaspoons pomegranate molasses (optional)

Cooking Directions

  1. In a medium saucepan, bring broth to a boil over high heat. Stir in quinoa; reduce heat to medium-low, cover and simmer 12 to 14 minutes or until broth is absorbed.

  2. Meanwhile, in a small bowl, whisk together oil, vinegar, mustard and pepper. Fluff cooked quinoa with a fork. Stir in dressing, olives and cherry tomatoes.

  3. Arrange salad greens on serving plates; top with quinoa mixture, cheese and mint. Drizzle pomegranate molasses over salads if desired.


  • Calories201
  • Fat11g
  • Protein8g
  • Cholesterol5mg
  • Total Carbs20g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.