Description
A refreshing quinoa salad with classic Mediterranean flavors, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
- Prepare the vegetables: In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Assemble the salad: Add the cooked quinoa to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
- Add feta and herbs: Gently fold in the crumbled feta cheese, chopped parsley, and chopped mint.
- Serve: Serve immediately or chill for later.
Notes
- For a heartier salad, add grilled chicken or chickpeas.
- Adjust lemon juice and seasonings to your preference.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Mediterranean quinoa salad, feta salad, quinoa recipe, healthy salad, vegetarian salad, summer salad