This Italian quinoa salad is brimming with Mediterranean flavors such as sun-dried tomatoes, fresh mozzarella, briny olives, fragrant basil, and a garlicky vinaigrette that ties it all together.
This hearty Italian quinoa salad, perfect for vegetarians, works great as a light lunch, makes a tasty dinner, and pairs well with grilled chicken at backyard BBQs, as a side dish to pan-fried salmon bites or crispy oven-baked chicken cutlets. It's guaranteed to disappear fast!
What's next on the menu? How about my quinoa salad with arugula and tomatoes or my spinach arugula apple salad-both easy, flavorful, and ready in 30 minutes.
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🛒 Ingredients & Notes
At the end of this post, you'll find a printable recipe card with exact measurements and simple, step-by-step instructions.
- Bocconcini are small, round balls of fresh mozzarella cheese. The name means tidbits in Italian (cute, eh?), and that's precisely what they are; bite-sized, milky, and soft, with a mild flavor that goes well with ingredients with more punch.
- Kalamata olives are large, dark purple olives with a smooth, meaty texture and a bold, fruity, slightly tangy flavor. They originate from the Kalamata region in southern Greece.
- For convenience I used canned artichoke hearts versus fresh. They are also sold in jars packed in oil (which is a great substitute).
Substitutions & Variations
- Kalamata olives add that savoy note to the salad, but it's not a strict rule to use these. Opt for Mission, Niçoise, or even green Manzanilla olives.
- No olives, no problem. Capers will add that briny zing but not ½ cup, 3 tablespoons will suffice because they pack more punch (and make sure to rinse them first).
- Opt for grainy mustard if you don't have Dijon.
- Fresh cherry tomatoes make a great substitute for sun-dried-nothing says Italian like juicy tomatoes!
👩🏻🍳 Instructions
How to make Italian quinoa salad with step-by-step instructions.
Cook Quinoa
Add the quinoa and water to a medium saucepan and cook according to the package directions-once cooked, fluff with a fork and set aside to cool.
Make Vinaigrette
In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, and salt until smooth and emulsified. Taste and adjust as needed-add more vinegar for zing or more honey for sweetness.
Add Quinoa
To the bowl, add the cooled quinoa and toss it with the vinaigrette.
Assemble
Add the bocconcini, artichokes, olives, roasted red peppers, sun-dried tomatoes, and basil. Toss to combine.
Serve
Serve chilled (for at least 1 hour in the refrigerator) or at room temperature and pair it with grilled chicken, salmon or a spinach and feta quiche.
Quick Tips
- Quinoa sometimes requires a rinse to remove its natural coating, called saponins, which can have a bitter taste and may irritate sensitive stomachs. Some brands come pre-rinsed, but if yours doesn't, just pop it into a fine-mesh strainer and give it a good swish under cold water for about a minute.
- Many of these ingredients come packed in brine or water, so be sure to give them a good squeeze or pat dry before adding them to the salad-otherwise, things can become a bit soggy.
FAQs
Yes, you sure can. Add the vinaigrette to a jar with a tight-fitting lid, shake, and store in the refrigerator. Place all the salad ingredients in a large serving bowl, cover and refrigerate.
When you're ready to serve it, add your dressing, toss, and enjoy!
This salad is perfect for an afternoon BBQ or to bring to a potluck.
No, quinoa is a seed that cooks up fluffy and slightly nutty, resembling a grain. It's packed with protein and nutrients, which is why it's super popular as a gluten-free, hearty base in salads and bowls.
If you enjoyed this recipe, let me know by leaving a comment. I love hearing about any fun tweaks or clever swaps you made.
Recipe
Italian Quinoa Salad
Equipment
- small saucepan
- large serving bowl
- whisk
- measuring cups and spoons
- chef's knife
- spatula
Ingredients
Ingredients for the Salad
- ½ cup uncooked quinoa, the color of your choice, I used tri-color
- 8 ounces mini bocconcini (fresh mozzarella balls), marble-sized, drained and patted dry, about 200 grams
- 1 cup roughly chopped artichoke hearts (or artichoke bottoms), rinsed, drained, and patted dry
- ½ cup pitted roughly chopped Kalamata olives
- ½ cup roughly chopped roasted red peppers, patted dry (for convenience I used bottled roasted red peppers)
- ½ cup roughly chopped sun-dried tomatoes, squeezed of excess brine or oil (depending on which you used) patted dry
- 10 leaves fresh basil, torn into rough pieces
Ingredients for the Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon finely minced garlic, about 1 small clove
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
Instructions
- Cook Quinoa: Add the quinoa and water to a medium saucepan and cook according to the package directions-once cooked, fluff with a fork and set aside to cool.½ cup uncooked quinoa
- Make Vinaigrette: In a large serving bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, and salt until smooth and emulsified. Taste and adjust as needed-add more vinegar for zing or more honey for sweetness.2 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, ½ teaspoon finely minced garlic, ½ teaspoon dried oregano, ¼ teaspoon kosher salt
- Add Quinoa: To the bowl, add the cooled quinoa and toss it with the vinaigrette.
- Assemble: Add the bocconcini, artichokes, olives, roasted red peppers, sun-dried tomatoes, and basil. Toss to combine.8 ounces mini bocconcini (fresh mozzarella balls), 1 cup roughly chopped artichoke hearts (or artichoke bottoms), ½ cup pitted roughly chopped Kalamata olives, ½ cup roughly chopped roasted red peppers, ½ cup roughly chopped sun-dried tomatoes, 10 leaves fresh basil
- Serve: Serve chilled (for at least 1 hour in the refrigerator) or at room temperature and pair it with grilled chicken, salmon or a spinach and feta quiche.
Julie Poirier says
Loved this light & filing dish! It really only took a few minutes to whip up! Great summer salad as a repeat!
Donna Poirier says
Thanks Julie, I’m glad you enjoyed it 🙂
Donna Poirier says
The perfect summer salad (or anytime really). It goes great with chicken, salmon or simply on its own. Enjoy!