Name: Mediterranean Quinoa Salad
Yield: 4-6 servings

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Recipes

Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is a fresh, vibrant, and healthy dish packed with colorful veggies, protein-rich quinoa, and a zesty lemon dressing!

Prep:

15 minutes

Cook:

15 minutes

4-6 servings

Medium

Save

A vibrant bowl of Mediterranean quinoa salad with cherry tomatoes, cucumber, olives, and fresh herbs, tossed in a lemon vinaigrette.

Ingredients

½ cup dry quinoa

1 cup cherry tomatoes- halved or quartered (depending on size)

½ cucumber (English or seedless preferred)- chopped

1 sweet bell pepper- chopped

½ cup parsley or cilantro- chopped

15 Kalamata olives- pitted and halved

¼ cup feta cheese- crumbled

1 avocado- chopped

3 Tbsp olive oil

1 lime or lemon- juiced

1 garlic clove- minced

½ Tbsp cumin

¼ tsp salt

85 grams dry quinoa

150 grams cherry tomatoes- halved or quartered (depending on size)

½ cucumber (English or seedless preferred)- chopped

1 sweet bell pepper- chopped

15 grams parsley or cilantro- chopped

15 Kalamata olives- pitted and halved

30 grams feta cheese- crumbled

1 avocado- chopped

3 Tbsp (45 ml) olive oil

1 lime or lemon- juiced

1 garlic clove- minced

½ Tbsp (7.5 grams) cumin

¼ tsp (2.5 grams) salt

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Rinse dry quinoa under cool water.
Add 1.5 times (* see notes) the amount of water to a sauce pan, add dry quinoa and bring to a boil. Cover and reduce to a simmer for 12-15 minutes or until all of the liquid has been absorbed.
To make the dressing: Mince the clove of garlic. Add the garlic to the juice of 1 lime or lemon, olive oil, cumin and salt. Whisk until well combined.
Chop the tomatoes, cucumber and peppers into equal bite sized pieces. Chop the parsley and half the olives.
Add all of the chopped ingredients, feta cheese and slightly warm cooked quinoa to a bowl.
Stir in the dressing.
Gently mix in the chopped avocado last to avoid smashing the delicate flesh.
Store any leftovers in an airtight container in the refrigerator. This dish keeps well for days and actually gets better as the flavors combine.

Nutritional Info

Storage

Notes

* I prefer my salads more veggie heavy, so I have reduced the amount of quinoa over time. Feel free to increase the amount of dry quinoa (up to 1 cup) to your liking.

*The quinoa package instructions call for 2 cups of liquid per cup of dry quinoa. I have reduced it for this recipe so that the quinoa will soak up some of the dressing*

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This recipe was originally published in

Used with permission from

Kristi McCollum