Description

This Vibrant Mediterranean Quinoa Salad is a fresh, nutritious dish packed with colorful veggies, heart-healthy fats, and plant-based protein. It’s perfect as a light lunch or side dish, offering a delightful balance of flavors with a tangy lemon dressing. High in fiber and antioxidants, this salad supports digestion, boosts energy, and keeps you feeling satisfied!

Ingredients

Scale

1 cup quinoa (rinsed)

1 cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup Kalamata olives, sliced

1/4 cup crumbled feta cheese (optional for a dairy-free version)

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp dried oregano

Salt and pepper to taste

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Instructions

Cook the quinoa: In a medium saucepan, combine quinoa with 2 cups of water. Bring it to a boil, then lower the heat and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool.
Prepare the veggies: While the quinoa is cooling, chop the cucumber, cherry tomatoes, red onion, and slice the olives. Set aside.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper.
Assemble the salad: In a large mixing bowl, combine the cooked quinoa, chopped veggies, olives, and crumbled feta (if using). Toss gently to combine.
Add the dressing: Pour the dressing over the salad and toss again until everything is well coated.

Garnish and serve: Sprinkle the chopped parsley on top and give it a final toss. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

Notes

This salad can be made ahead and stored in the fridge for up to 2-3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American