Mediterranean Quinoa Salad with Feta
Mediterranean quinoa salad combines fluffy quinoa, cucumber, tomato, olives, herbs and feta with a bright lemon vinaigrette.
Ingredients
- 1 cup dry quinoa 170 g, rinsed
- 2 cups water or low-sodium vegetable broth 480 ml
- 1 cup cherry tomatoes 150 g, halved
- 1 cup cucumber 120 g, diced
- 1/2 red bell pepper diced
- 1/4 red onion finely diced
- 1/3 cup Kalamata olives 50 g, sliced
- 1/2 cup crumbled feta 75 g
- 1/4 cup chopped parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Combine rinsed quinoa and water or broth in a saucepan and bring to a boil.
- Reduce heat, cover and simmer until the liquid is absorbed and quinoa is tender, about 12–15 minutes.
- Fluff quinoa and cool to room temperature.
- Whisk olive oil, lemon juice, oregano, salt and pepper.
- Combine quinoa, tomatoes, cucumber, bell pepper, onion, olives, feta and parsley.
- Pour over the dressing and toss gently.
- Chill or serve at room temperature.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.