Mediterranean Quinoa Toss

red quinoa, chickpeas, tomatoes, cucumbers, olives, feta, capers, spinach, basil, onion

1707 Past Meals

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 466 | Category: Gluten-Free, Low-Calorie, Vegetarian | Allergens: Contains Milk (Feta Cheese) | Good Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C


  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Medium Saucepan with Lid
  • - Spatula

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Capers
  • - Chickpeas
  • - Cucumber
  • - Feta Cheese
  • - Fresh Basil
  • - Kalamata Olives
  • - Mixed Cherry Tomatoes
  • - Red Onion
  • - Red Quinoa
  • - Spinach
  • - White Wine Vinegar

Wine Pairings by @grapefriend

Super light, refreshing Pinot Blanc is an excellent companion for veggie dishes.

Beer Pairings

Look for a Rye Pale Ale. The earthy, tobacco notes of rye goes well with hearty grains like red quinoa.

TK Table Talk:

If you were to take a job in the food industry, what do you see yourself doing?

What To Do:

1. Rinse the Quinoa: Place the quinoa into a fine mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)

2. Toast the Quinoa: In a medium sauce pan, over medium-high heat, add 1 teaspoon of canola oil and the drained quinoa. Cook, stirring, for 1 minute.

Mediterranean Quinoa Toss - Step 1

3. Cook the Quinoa: Add 1 cup water and Σ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes…don’t lift the lid! Fluff the quinoa gently with a fork. (note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.)

Mediterranean Quinoa Toss - Step 2

4. Prep the Vegetables: While quinoa is cooking, halve the tomatoes and olives. Cut the cucumber into small chunks.

Mediterranean Quinoa Toss - Step 3

5. Cut Basil: Easily chop basil by evenly stacking the leaves flat and lengthwise. Tightly roll into a bundle then cut into thin slices. This is also known as a chiffonade.

Mediterranean Quinoa Toss - Step 4

6. Toss Together: Combine the quinoa, 2 tablespoons extra virgin olive oil, 1/4 teaspoon each salt and pepper, and remaining ingredients in a medium bowl.

To Serve: Divide salad among 2 serving bowls and top each with crumbled feta.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife