Quinoa Olive Medley

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Servings: 8 Difficulty: Intermediate
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A vibrant, protein-packed grain salad bursting with briny olives and toasted pine nuts.
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Quinoa Olive Medley

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 190.6

Description

This Quinoa Olive Medley is a refreshing and hearty dish that captures the essence of Mediterranean cooking. Fluffy, nutty quinoa serves as the perfect canvas for a colorful mix of black and green olives, adding a savory brine that cuts through the richness. Lightly roasted pine nuts contribute a delightful crunch and earthy depth, while fresh parsley and crisp green onions bring brightness and aroma. The tangy kick from umeboshi plum vinegar ties all the flavors together, creating a balanced and zesty profile. Perfect served warm or cold, this versatile side dish pairs beautifully with grilled fish, roasted chicken, or as a standalone salad. Its an easy, healthy option that brings restaurant-quality flavor to your weeknight table with minimal effort.

Ingredients

Directions

  1. Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter saponins.
  2. Cook the quinoa according to package directions, typically with 2 cups of water or broth, until tender and the germ has popped out.
  3. Spread the cooked quinoa on a baking sheet or large plate to cool slightly and allow excess moisture to evaporate, preventing a mushy texture.
  4. While the quinoa cools, finely chop the green onions, parsley, and red pepper.
  5. In a small bowl, whisk together the olive oil, minced garlic, and umeboshi plum vinegar to create the dressing.
  6. Transfer the cooled quinoa to a large mixing bowl.
  7. Add the black olives, green olives, roasted pine nuts, chopped green onions, parsley, and red pepper to the quinoa.
  8. Pour the dressing over the mixture and toss gently until all ingredients are evenly coated.
  9. Taste and adjust seasoning with additional plum vinegar or a pinch of salt if needed.
  10. Serve immediately as a warm side dish or chill in the refrigerator for a cold salad.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 190.6kcal
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 12.1mg1%
Total Carbohydrate 36.2g13%
Dietary Fiber 7.2g29%
Sugars 6.0g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, let the cooked quinoa sit for 5-10 minutes off the heat before dressing it. This allows the grains to firm up slightly.

If you don't have umeboshi plum vinegar, you can substitute with a mixture of rice vinegar and a splash of soy sauce or miso paste for a similar umami depth.

This dish tastes even better after sitting for an hour or two, allowing the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

To make it a main course, add chickpeas, grilled chicken, or tofu.

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, watching closely as they burn easily.

Keywords: quinoa, salad, olive, mediterranean, vegan, side dish, grain bowl, pine nuts, healthy, plum vinegar, gluten free, fresh herbs, easy recipe, meal prep, plant based, summer salad, vegetarian, fluffy quinoa, briny, toasted nuts
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