Gold Olive and Herb Quinoa Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant quinoa salad bursting with golden olives, fresh herbs, and citrus, perfect as a light and healthy meal. This Mediterranean-inspired gluten-free recipe (vegetarian), ready in about 25 minutes, pairs quinoa, water, Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and let cool slightly.
  2. Step 2: In a large mixing bowl, combine the cooked quinoa with 1/2 cup halved Kalamata olives, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the quinoa mixture and toss gently until all ingredients are evenly coated. Chill for 20 minutes before serving to let flavors meld.

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