Mediterranean Quinoa Salad
This Mediterranean quinoa salad is fresh, bursting with flavor, healthy, and filling. Perfect for light lunches or meal prep!
Servings: 4
Ingredients
- 1 cup uncooked quinoa
- 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
- Generous handful little tomatoes halved
- 1 red bell pepper chopped
- 1/2 green bell pepper chopped
- Handful kalamata olives pitted
- 2 tablespoons red onion chopped
- 3.5 ounces cubed feta (I used the kind packed in oil + herbs)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano (or more to taste)
- Salt & pepper to taste
Instructions
- Cook quinoa according to package directions. Once cooked, set aside to cool.
- Meanwhile, prep the rest of the salad ingredients and add them to a large salad bowl.
- Once quinoa has cooled, add it to the salad bowl.
- Add the dressing ingredients (oil, lemon, vinegar, oregano) directly into the salad bowl. Taste and adjust as needed to suit your personal tastes (e.g. add a bit more oil or vinegar). I add a fair bit of salt & pepper to this recipe since the quinoa is not cooked with salt and can be quite bland otherwise.
- You can chill the salad first or eat right away. Salad will keep in the fridge for a few days.
Notes
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 295kcal | Carbohydrates: 34g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 456mg | Potassium: 449mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1334IU | Vitamin C: 56mg | Calcium: 159mg | Iron: 3mg