Description
A refreshing and flavorful quinoa salad packed with fresh vegetables and a zesty lemon dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 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 lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the vegetables: While quinoa cooks, dice the cucumber and red bell pepper, finely chop the red onion, and halve the olives. Chop the parsley and mint.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked quinoa, diced cucumber, red bell pepper, red onion, Kalamata olives, parsley, and mint.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Add feta cheese if desired and toss again.
- Serve immediately or chill for later.
Notes
- For a heartier salad, add grilled chicken or chickpeas.
- You can substitute other grains like couscous or farro for quinoa.
- Adjust lemon juice and seasonings to your preference.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Mediterranean salad, quinoa salad, healthy salad, vegetable salad, summer salad, light meal, vegetarian recipe