Description
A refreshing Mediterranean quinoa salad with a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until quinoa is fluffy.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.
- Add the cooked quinoa to the vegetable mixture. Pour the vinaigrette over and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- For added protein, include chickpeas or grilled chicken.
- Adjust the acidity of the vinaigrette to your taste.
- Garnish with additional parsley or lemon slices for presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: mediterranean quinoa salad with lemon vinaigrette recipe