30-Min Mediterranean Quinoa Salad
30-Min Mediterranean Quinoa Salad is a vibrant and nutritious dish that brings the flavors of the Mediterranean to your table in just half an hour. With fluffy quinoa, crisp vegetables, and a zesty lemon dressing, this salad is not only visually stunning but also packed with protein and fiber. Perfect for meal prep, picnics, or light dinners, it offers endless customization options to suit your taste. Dive into this refreshing bowl of goodness that’s sure to delight your palate!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (halved)
- ½ medium red onion (finely chopped)
- ½ cup feta cheese (crumbled)
- ½ cup Kalamata olives (sliced)
- ¼ cup fresh parsley (chopped)
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa by combining rinsed quinoa and water/broth in a saucepan; bring to a boil, then cover and simmer for 15 minutes until fluffy.
- While quinoa cooks, chop cucumber, halve cherry tomatoes, and finely chop red onion; combine in a large bowl.
- Add crumbled feta and sliced olives to the veggie mix.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper; pour over salad.
- Once quinoa is cooked and slightly cooled, add it to the vegetable mixture; toss gently.
- Serve immediately or chill for enhanced flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Customize by adding chickpeas for extra protein or swapping out cherry tomatoes for roasted red peppers. For added depth of flavor, toast the quinoa in a dry pan before cooking.