Mediterranean quinoa salad

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Mediterranean Quinoa Salad with tomato, cucumber, feta cheese. Packed with protein, fiber, and so much flavor! It makes a delicious light lunch or side salad to serve at barbecues and potlucks.

How to make Mediterranean quinoa salad!

How to make Mediterranean quinoa salad!

Place quinoa in a fine-mesh strainer and rinse well.
Fill a medium pot with water, add quinoa and salt to taste, and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables.
Add the red onion, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
Drizzle the olive oil over the quinoa, salt, and pepper to taste and toss well. If desired, add feta cheese.
Taste for salt and adjust as needed, Serve at room temperature or chilled.

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How to make Mediterranean quinoa salad!

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Mediterranean quinoa salad
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Mediterranean quinoa salad

  • pot
Mediterranean Quinoa Salad with tomato, cucumber, feta cheese. Packed with protein, fiber, and so much flavor! It makes a delicious light lunch or side salad to serve at barbecues and potlucks.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad
Cuisine: American
Keyword: Mediterranean quinoa salad
Servings: 4
Calories: 280kcal
Author: Luda huang

Equipment

  • pot

Ingredients

  • 2 cups cucumber peeled and diced
  • 1 cup cherry tomatoes quartered
  • 1 cup uncooked quinoa
  • 2 cups of water
  • 1/4 cup red onion diced
  • 1/2 - 3/4 lemon squeezed
  • 2 tbsp extra virgin olive oil
  • 1/3 cup crumbled feta
  • salt and fresh pepper to taste

Instructions

  • Place quinoa in a fine-mesh strainer and rinse well.
  • Fill a medium pot with water, add quinoa and salt to taste, and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
  • Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
  • While the quinoa cools, dice all the vegetables.
  • Add the red onion, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
  • Drizzle the olive oil over the quinoa, salt, and pepper to taste and toss well. If desired, add feta cheese.
  • Taste for salt and adjust as needed, Serve at room temperature or chilled.

Nutrition

Calories: 280kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 297mg | Potassium: 472mg | Fiber: 5g | Sugar: 3g | Vitamin A: 230IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 3mg
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