Quinoa Salad Recipe with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint


  • 2 cups cooked quinoa
  • a handful of sweet grape tomatoes – yellow is low acid
  • 1 carrot, grated
  • 4 spring onions, finely chopped
  • 1/4 cup kalamata olives, whole or pitted and chopped
  • 1/3 cup – pecans, almonds or walnuts
  • sea salt and pepper, to taste
  • 1 tablespoon chopped fresh basil leaves
  • 1-2 tablespoons chopped fresh mint leaves
  • extra virgin olive oil
  • juice of 1-2 lemons or limes, depending upon size
  • handful of goats feta


While the cooked quinoa is still a bit warm (but not steaming hot) scoop it into a bowl and fluff with a fork.

Halve or quarter the yellow tomatoes and add them to the bowl.  Add in the grated carrot, sliced scallions, kalamata olives, and slivered nuts.  Toss lightly to combine.

Season with sea salt and ground pepper.  Add the chopped fresh herbs.

Drizzle the salad with extra virgin olive oil – enough to moisten.

Toss to distribute.  Squeeze a lemon or a lime all over the salad and mix again.

Serve as a side salad or as a main dish.