Description
This Mediterranean Quinoa Salad with Feta is a refreshing and nutritious dish packed with vibrant flavors. It’s perfect for a light lunch or as a side dish for a summer gathering.
Ingredients
Scale
Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup kalamata olives (sliced)
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh mint (optional)
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove (minced)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa and cook with water or broth until fluffy. Let cool.
- Prepare Salad: In a bowl, mix quinoa, tomatoes, cucumber, bell pepper, onion, olives, feta, parsley, and mint (if using).
- Make Dressing: Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
- Combine: Pour dressing over salad and toss to coat. Chill before serving.
Notes
- You can make this salad up to a day in advance—it gets even better as it sits.
- For a vegan version, omit the feta or use a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
