Easy Quinoa Salad
Mediterranean quinoa salad with quinoa, tomato, cucumber, feta cheese and Kalamata olives. Packed with protein, fiber and flavour it makes healthy and easy dinner, meal prep for the week (place in Mason jars for lunches) or bring to a potluck. Hooray for summer when we can eat salads and don’t feel cold!
Do you feel like the hype over quinoa and kale are over? Me too. I think these 2 food items either have become staples for those who like them or have been gladly forgotten. And I’m so happy we are at this stage of new normalcy because social media stopped screaming that kale is a cure for all or is a life threatening vegetable. Okaaay…
This easy quinoa salad is a very-very old recipe of mine I posted back in 2013 when quinoa was just a new thing. I updated the photos, the recipe (a tiny bit) and stocked my fridge with deli style healthy salad. Its beauty is that it refrigerates well and tastes better with each day.
How to Make Mediterranean Quinoa Salad
- Cook quinoa as per package instructions.
- In a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, cumin and pepper.
- Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.
Need More Cold Quinoa Salad Inspiration?
- Broccoli quinoa salad with toasted almonds – so easy and good!
- Quinoa tabbouleh salad – a hit at a potluck 100%.
- Kale and quinoa salad with apples and warm cozy cinnamon dressing.
- Blueberry quinoa salad with avocado, toasted pecans and basil.
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad Recipe with quinoa, tomato, cucumber, feta cheese and olives. Packed with protein, fiber and flavour healthy easy dinner, meal prep or potluck salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Cook + Chop
- Cuisine: Mediterranean
Ingredients
- 1 cup quinoa, dry
- 1 medium tomato, chopped
- 1/2 long English cucumber, chopped
- 1 large bell pepper, chopped
- 2 large avocado, chopped
- 1/4 cup red onion, minced
- 1/2 cup parsley or cilantro, finely chopped
- 1/2 cup feta cheese, crumbled
- 20 Kalamata olives, pitted
- 3 tbsp olive oil, extra virgin
- 1 lemon or lime, juice of
- 1 tbsp cumin, ground
- 1/2 tsp salt
- Ground black pepper, to taste
Instructions
- Cook quinoa as per package instructions.
- In a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper.
- Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.
Store: Refrigerate covered for up to 2 days.
Did you make this recipe? Please give it a star rating in the comments.
