Ingredients
1 cup uncooked quinoa
2 large cucumbers, diced
2 medium tomatoes, chopped
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon fresh mint, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Rinse quinoa in a fine-mesh strainer under cold water
Cook quinoa in 2 cups water with 1/2 teaspoon salt for 12-15 minutes until fluffy
Chop cucumbers, tomatoes, olives, and herbs
In a large bowl, combine cooked quinoa, vegetables, and olives
Whisk together olive oil, lemon juice, garlic, herbs, salt, and pepper
Pour dressing over the salad and toss to coat evenly
Let rest for 10 minutes before serving
Notes
Use a microplane grater for finer lemon zest
Add red onion for extra crunch
Store in an airtight container for up to 3 days
Adjust feta portion for dietary needs
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy/Nutritious
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg