Average Recipe
Prep Time
20 minutes
Wait Time
30 minutes
Cook Time
20 minutes

This quinoa salad is bursting with fresh Mediterranean flavors. It is great to take to a potluck or dinner party! This grain dish is best served shortly after it has been made, otherwise the pumpkin seeds will begin to lose their “crunch” after a while. You may use any type of white beans, though I prefer to use cannellini beans beans in this dish.



2 cups quinoa
3½ cups water
¼ teaspoons sea salt


3 cups cooked white beans
2 medium carrots chopped
14 ounces quartered artichoke hearts drained
1 cups pitted kalamata olives
½ cups olive oil-packed sun-dried tomatoes
4 cups baby spinach
½ cups fresh basil
½ cups pumpkin seeds toasted


cups extra virgin olive oil
3 tablespoons red wine vinegar
4 tablespoons freshly squeezed lemon juice
2 cloves garlic crushed
1 teaspoons lemon zest
½ teaspoons Herbamare (or sea salt)