Mediterranean Quinoa Salad with crisp vegetables, salty olives, a burst of citrus, and creamy feta cheese! This make ahead salad is perfect for any summertime lunch or potluck plus packed with protein, fiber and so much flavor.
Cook quinoa on the stove: Best ratio is 1 cup dry quinoa to 1.5 cups water. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff.
In a large salad bowl, add quinoa, tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper.
The beauty of this salad is that it tastes better with each day. As grains soak up the olive oil, cumin and lemon juices, salad gains are more flavorful. It stays well up to 3 days refrigerated.