Fresh and flavorful Mediterranean Quinoa Salad is protein packed made with diced cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, lemon and Feta cheese.
Mediterranean Quinoa Salad
This healthy Mediterranean quinoa salad with feta makes for a simple lunch or dinner. It’s also great for meal prep or served as a side dish with chicken or fish. Bring this to a backyard party or BBQ if you need a healthy side dish to take along. You can totally adapt this to your taste, leave out what you don’t like, add more of what you do like. For a different spin on quinoa salad you can also try this Avocado Quinoa Salad!
I had dinner at my friend Julia’s house last week, and she made a similar salad as a side dish which she served with fish. I thought it would be great to add tomatoes and feta and loved how it turned out. I posted a picture of it on Instagram the other day and got so many requests, most of you mentioning the feta was a must!
How To Make Mediterranean Quinoa Salad
More Quinoa Recipe You May Enjoy:
- Enchilada Quinoa Bake
- Southwest Quinoa with Mango and Black Beans
- Protein Egg and Quinoa Jars
- Quinoa and Spinach Patties
- Beef Potato and Quinoa Soup
Mediterranean Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 1 3/4 cups water
- 1/4 cup red onion, diced
- 1/2 fresh lemon, squeezed, or more to taste
- 1/4 cup about 10 kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 2 cups cucumber, peeled and diced (from 1 English)
- 1 cup cherry tomatoes, quartered
- 1/3 cup crumbled feta
- salt and fresh pepper, to taste
Instructions
- Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
- Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
- Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
- While the quinoa cools, dice all the vegetables.
- Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
- Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
- Taste for salt and adjust as needed, add more lemon juice if needed.
