Description
A light and refreshing Mediterranean quinoa salad, loaded with fresh vegetables, olives, and feta cheese, all tossed in a tangy lemon-oregano dressing. A perfect side dish or healthy lunch option.
Ingredients
Units
Scale
- 1 cup quinoa, cooked and cooled
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the cooked and cooled quinoa, diced cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the quinoa salad and toss gently to combine all the ingredients.
- Chill the salad in the refrigerator for 15-20 minutes before serving to allow the flavors to meld together.
- Serve the Mediterranean quinoa salad cold as a side dish or a light main course.
Notes
- You can add other Mediterranean ingredients like roasted red peppers, artichoke hearts, or chickpeas for more variety and flavor.
- For a vegan version, skip the feta cheese or substitute it with vegan cheese or avocado.
- This salad can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg