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mediterranean salad

Quick And Easy Mediterranean Salad Recipe

Annette Reeder - The Biblical Nutritionist
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Servings 4
Calories 698


  • Pressure cooker, rice cooker, stovetop
  • Immersion blender


  • 5 cups cooked quinoa (2 ½ cups uncooked quinoa + 5 cups water)
  • 1-1/2 cups Northern beans
  • 1/2 - 1 cup peppers, chopped (red, yellow, orange, and/or green)
  • 1/2 - 1 cup cherry tomatoes, halved or quartered (sun-dried tomatoes are also a great option)
  • 1/2 - 1 cup cucumber, chopped (leave out seeds)
  • 1/2 - 1 cup olives, sliced


  • 1 cup fresh basil (or 2 tablespoons basil paste)
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/2 cup nuts (any nut of choice)
  • 1/4 cup parmesan cheese (omit if doing the Daniel Fast)
  • salt and pepper to taste


  • The only cooking that’s required is cooking the quinoa. Start this first (typically with 2 cups of water per cup of quinoa), and wash, chop and slice your veggies so they're ready for the cooked quinoa once it’s finished - which has a cook time of only about 20 minutes.

How To Make The Sauce

  • Mix the salad dressing ingredients with an immersion blender or small food processor and mix with salad in a large bowl.


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Calories: 698kcalCarbohydrates: 67gProtein: 19gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gCholesterol: 4mgSodium: 916mgPotassium: 930mgFiber: 13gSugar: 6gVitamin A: 1095IUVitamin C: 61mgCalcium: 200mgIron: 6mg
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