Mediterranean Quinoa Salad
Fresh Mediterranean Quinoa Salad is loaded with cucumbers, tomatoes, olives, feta, and a zesty vinaigrette. An easy make-ahead side or light meal for summer.
Servings: 6 servings
Calories: 347kcal
Ingredients
Salad
- 3 cups cooked quinoa (1 cup raw quinoa cooked in 2 cups water or chicken broth)
- 2 cucumbers, peeled and diced
- 1 cup grape tomatoes, halved
- ½ cup red onion, diced
- ½ cup black olives, thinly sliced
- ½ cup feta cheese, crumbled
- Garnish: chopped fresh parsley,
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice (about ½ lemon)
- 1 garlic clove, minced
- ½ teaspoon dried oregano
Instructions
- Earlier in the day or the day before, cook quinoa with chicken broth or water according to the package directions. Drain and transfer quinoa to a medium bowl and fluff with a fork. Chill in the refrigerator.
- In small bowl, whisk dressing ingredients together until emulsified.
- In a large bowl, combine cooked quinoa with cucumber, tomato, onion, olives, and feta.
- Drizzle the dressing over the quinoa mixture and stir.
- Cover and refrigerate for 1 hour to overnight. Serve chilled with a garnish of parsley.
Notes
HOW TO STORE
Store quinoa salad in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended because fresh vegetables will become mushy when they are frozen and thawed.
Nutrition
Calories: 347kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 11mg | Sodium: 330mg | Potassium: 406mg | Fiber: 5g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 2mg
