Description
A refreshing and healthy Mediterranean quinoa salad packed with vegetables and a lemon-herb dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, olives, parsley, mint, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper for the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for later.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Adjust the amount of lemon juice and herbs to your preference.
- This salad is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook (after quinoa preparation)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg