Description
A zesty, protein-packed salad with quinoa, crisp veggies, briny feta, and lemony dressing—perfect for warm weather meals and naturally gluten-free.
Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley or mint, chopped
- 1/2 cup feta cheese, crumbled (or vegan alternative)
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook quinoa with water or broth using a 2:1 ratio. Bring to a boil, reduce to simmer, cover and cook for 15 minutes.
- Fluff quinoa with a fork and let cool completely.
- Prepare vegetables: halve tomatoes, dice cucumbers and bell peppers, chop onion and herbs, slice olives.
- In a small bowl, whisk olive oil, lemon juice, vinegar, oregano, salt, and pepper until emulsified.
- In a large bowl, combine cooled quinoa and dressing. Toss gently.
- Add vegetables, herbs, olives, and fold in feta last.
- Let sit for 10 minutes before serving to enhance flavor.
Notes
For best results, use fresh, vibrant vegetables. Chill for at least 10 minutes before serving. Store up to 4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook, Simmered
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg