A healthy and flavorful Mediterranean Quinoa Salad packed with protein, perfect for a light lunch or side dish.
Author:Jen Rwanda
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Salad
Method:No-Cook (except for quinoa)
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/2 cup Kalamata olives, pitted and halved
1/4 cup chopped red onion
1/4 cup chopped cucumber
1/4 cup chopped bell pepper (any color)
1/4 cup chopped cherry tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
Cook the quinoa: Combine quinoa and water/broth 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 the quinoa cooks, chop the olives, red onion, cucumber, bell pepper, and cherry tomatoes. Chop the fresh parsley.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Combine ingredients: In a large bowl, combine the cooked quinoa, olives, red onion, cucumber, bell pepper, cherry tomatoes, and parsley.
Dress the salad: Pour the dressing over the salad and toss gently to combine.
Serve: Enjoy your Mediterranean Quinoa Salad immediately, or chill for later.
Notes
For extra flavor, add crumbled feta cheese or chickpeas.
Adjust the amount of lemon juice and seasoning to your preference.
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutrition
Serving Size:1 serving
Calories:Approx. 300 kcal (will vary based on specific ingredients)