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Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 4 oz feta cheese, crumbled
- For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the vegetables: While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the olives. Chop the parsley and mint.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Assemble the salad: In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and mint.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Add feta: Sprinkle the crumbled feta cheese over the top.
- Serve: Serve immediately or chill for later.
Notes
- For best results, rinse the quinoa thoroughly before cooking to remove any bitterness.
- Feel free to add other vegetables like bell peppers or chickpeas.
- The dressing can be made ahead of time and stored in the refrigerator.
- This salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook/Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of salad
- Calories: Approx. 350 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 400mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 15g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 7g
- Protein: Approx. 10g
- Cholesterol: Approx. 15mg