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Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad recipe is loaded with the best of everything…soft boiled eggs, avocado, feta cheese, and quinoa!

Mediterranean quinoa salad on a plate with serving spoons

We’re going to kick off our spinach spotlight week with some deliciously healthy Mediterranean food in the form of this quinoa salad! Because in all honesty for a health-loving blog, there’s a lack of salads here. So we’re fixing that. Right now.

Ingredients to make Mediterranean salad in a glass bowl

Ingredients for this Mediterranean Quinoa Salad

  • Quinoa: Use any color of quinoa for this recipe. White will have a less intense flavor, while black and red will be a bit nuttier (learn more about the types of quinoa).
  • Spinach: I’m a big fan of spinach, the powerhouse leafy green, but you could also use a bag of mixed greens.
  • Toppings: Soft boiled eggs, feta cheese, avocado, and bell pepper make this salad anything but boring. You can add as many of your favorite Mediterranean ingredients here (like olives, banana peppers, cherry tomatoes, or cucumber!)
  • Balsamic Vinaigrette: We’re going with a classic balsamic vinaigrette today, but you can play around with flavors (like with a Blueberry Balsamic Vinaigrette.)
Mediterranean quinoa salad in a bowl with serving spoons
Mediterranean quinoa salad on a plate with serving spoons

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad recipe loaded with the best of everything…soft boiled eggs, avocado, feta cheese, and quinoa!
Print Pin Rate
Course: Salads, Side Dishes
Cuisine: Greek, Mediterranean
Keyword: Mediterranean quinoa salad, Mediterranean salad, quinoa salad
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Calories: 378kcal
Author: Sarah Bond
5 from 3 votes


  • 2 Tbsp olive oil 30 mL
  • 1 Tbsp balsamic vinegar 15 mL
  • 1 clove garlic minced
  • 1 tsp honey 5 g
  • 1/2 cup quinoa 90 g
  • 1/2 tsp salt
  • 2 large eggs
  • 6 cups spinach or mixed greens
  • 1 avocado diced
  • 4 oz feta cheese diced
  • 1 red bell pepper seeded and diced


  • Vinaigrette: Whisk together all Vinaigrette ingredients.
  • Quinoa: Bring 1 cup water to a boil. Add quinoa and salt, then reduce heat to a simmer. Cook 10 to 15 minutes or until water is all absorbed. Fluff with a fork and set aside.
  • Eggs: Bring a medium saucepan of water (enough to cover eggs) to a boil. Carefully add eggs and cook for 6 minutes and 30 seconds. Drain water and add cold water to the pan to cool eggs. Dry and peel eggs.
  • Assemble: Toss spinach with balsamic vinaigrette. Add quinoa, avocado, feta, and red bell pepper and toss to combine. Top with halved soft-boiled eggs.


Serving: 1serving (1/4 recipe) | Calories: 378kcal | Carbohydrates: 24.9g | Protein: 12.8g | Fat: 26.9g | Saturated Fat: 8.3g | Cholesterol: 118mg | Sodium: 683mg | Potassium: 728mg | Fiber: 6.3g | Sugar: 4.8g | Calcium: 170mg | Iron: 3.2mg
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A photo from when I originally posted this Mediterranean salad recipe!

Hi, I’m Sarah!

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Recipe Rating

  1. Tara vikken says:

    Looks good going to try it next week

  2. Maddy says:

    I love this recipe ! It’s so easy to make and is delicious. I make it with hard-boiled eggs and leave out the feta cheese bc of my sensitive digestion. 😉5 stars