Mediterranean Quinoa Salad with tomato, cucumber, feta cheese and olives. Packed with protein, fiber and so much flavor!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:6 servings 1x
Method:Cook + Chop
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
Cook quinoa as per package instructions or… Stovetop: I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. Instant Pot: I’m obsessed with Instant Pot quinoa. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes.
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.
Make Ahead: Add all ingredients to a bowl, cover and refrigerate for up to 24 hours. Stir right before serving.
You can wing this cold quinoa salad depending on the contents in your fridge. Use lime juice or any vinegar instead of lemon, goat cheese in place of feta, and green onion or cilantro replaces parsley beautifully.
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