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–+ servings
Mediterranean Quinoa Salad

Discover the refreshing and nutritious Mediterranean Quinoa Salad packed with quinoa feta and fresh veggies Perfect for any meal under 30 min
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dry quinoa
  • 2 cups water
  • 1 large cucumber, diced
  • 2 cups cherry tomatoes, halved
  • 0.5 cup kalamata olives
  • 0.75 cup crumbled feta cheese
  • 1 handful fresh parsley, chopped
  • 0.25 cup fresh mint, chopped
  • 0.33 cup extra virgin olive oil
  • 1 large lemon, juiced
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 0.5 teaspoon dried oregano
  • to taste salt and pepper

Equipment

  • Medium saucepan
  • Small jar with lid
  • Baking sheet
  • Large mixing bowl
  • Knife and cutting board

Method
 

  1. Rinse the quinoa under cold water for about 30 seconds.
  2. Combine rinsed quinoa with water in a medium saucepan and bring to a boil.
  3. Reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed.
  4. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and cool on a baking sheet.
  5. Dice the cucumber and halved or dice the tomatoes.
  6. Finely chop the red onion (soak in cold water if desired to reduce sharpness).
  7. Chop parsley and mint.
  8. In a small jar, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper; shake to emulsify.
  9. Once quinoa is cool, combine it with the vegetables, herbs, olives, and most of the feta in a large bowl.
  10. Pour the dressing over the salad and toss gently but thoroughly.
  11. Let sit for at least 15 minutes before serving.

Nutrition

Calories: 300kcalCarbohydrates: 36gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 12mgSodium: 450mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Feel free to customize this salad by adding ingredients like chickpeas, roasted red peppers, or sun-dried tomatoes for extra flavor and texture. This salad can be stored in the refrigerator for up to four days, and the flavor improves as it sits. For meal prep, keep the dressing separate until ready to serve to prevent sogginess. If you want to make it vegan, skip the feta or use a plant-based alternative, and consider adding avocado for creaminess. Enjoy!
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