Your perfect summer salad has finally arrived: introducing, my magical Mediterranean Quinoa Salad. This salad is my riff off of a traditional Greek Salad, but with one of my favorite ingredients... quinoa! This salad is the perfect addition to your summer cookouts, or can also be eaten on its own for a light, healthy dinner. And whatever you do, don't skimp on the tangy homemade dressing; it's so good, you'll want to drink it. Trust me.
Ingredients
Quinoa salad:
- 1 ½ Cups Tricolored Quinoa
- 2 ¾ Cups Water
- ½ Teaspoon Kosher Salt
- 1 Large English Cucumber
- 1 Medium Red Bell Pepper chopped
- 1 Medium Red Onion
- 1 Cup Kalamata Olives pitted, halved
- ½ Cup Parsley coarsley chopped
- ½ Cup Feta Cheese crumbled
Dressing:
- ¼ Cup Olive Oil
- ¼ Cup Lemon Juice (1 lemon)
- 1 Tablespoon Red Wine Vinegar
- 2 Cloves Garlic mashed
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Sea Salt more as needed
- ¼ Teaspoon Black Pepper more as needed
Instructions
- Rinse quinoa well, and add it to a medium saucepan with the salt and water.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes.
- Uncover and fluff with a fork.
- Transfer quinoa to a large bowl and place in the fridge to cool.
- Next, prep the dressing by whisking together all of the ingredients.
- Next, chop the veggies - cucumber, bell pepper, red onion, and olives.
- Remove quinoa from the fridge. Add the veggies in, along with the dressing. Taste and adjust seasonings. Sprinkle feta on top, and enjoy!
Calories: 495kcal | Carbohydrates: 53g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 1778mg | Potassium: 679mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1886IU | Vitamin C: 59mg | Calcium: 200mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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