Mediterranean Quinoa Salad Recipe
The best Mediterranean Quinoa Salad Recipe packed with protein, fiber and flavor. It's perfect for make ahead lunches, healthy sides, or potlucks.
Servings: 6 servings
Calories: 348kcal
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
- In a medium pot, add 1 cup quinoa, 1 1/2 cups cold water and a pinch of salt. Cover, bring to a boil, reduce heat to low and cook for 12 minutes. Let it stand for 5-10 minutes covered.
- In the meantime, 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.
Notes
- Store: Refrigerate covered for up to 3 days.
- Make ahead: Add all ingredients, except oil, lemon juice, salt, pepper and cumin, to a large salad bowl and do not mix. Cover and refrigerate for up to 24 hours. When ready to serve, add seasonings.
- Quinoa: White or tri-colour quinoa. Red quinoa is too hearty and chewy for a salad.
- Leftover cooked quinoa: Quinoa lasts in the fridge for up to 5 days. I often use dinner leftovers to make salads.
- Feta cheese: I recommend to buy a block of feta and crumble yourself to avoid anti-caking agents. Crumbled goat cheese would work too.
Nutrition
Serving: 1cup | Calories: 348kcal | Carbohydrates: 29g | Protein: 8g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 554mg | Fiber: 8g | Sugar: 3g