Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is a refreshing, vibrant dish that combines nutty quinoa with colorful vegetables and a tangy dressing. This salad transports you to sun-kissed shores with its delightful flavors and stunning presentation. Perfect for potlucks, picnics, or as a light meal at home, it’s simple to prepare and sure to impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup tri-color quinoa
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup bell pepper (any color), diced
- 3/4 cup crumbled feta cheese
- 3 tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- While quinoa cooks, chop cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and optional dried oregano.
- In a large bowl, mix cooked quinoa (cooled), chopped veggies, and feta cheese. Pour dressing over the salad and toss gently.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 269
- Sugar: 4g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - For added protein, consider mixing in chickpeas or black beans. - This salad can be made a day ahead; the flavors meld beautifully overnight.