Ingredients
1 cup uncooked quinoa
2 cups water or vegetable broth
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese (optional for vegan version)
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
1/4 cup chopped fresh mint leaves
1/4 cup red onion, finely diced
1/4 cup Kalamata olives, pitted
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Rinse quinoa thoroughly under cold water in a fine-mesh strainer
In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 10 minutes or until water is absorbed and quinoa is tender
Fluff cooked quinoa with a fork and let cool completely (about 15 minutes)
Meanwhile, in a large bowl, combine cucumber, cherry tomatoes, red onion, and mint
Once quinoa is cool, add to the bowl with vegetables
In a small jar, whisk together olive oil, lemon juice, salt, and pepper
Drizzle dressing over the salad and gently toss to combine
Stir in crumbled feta (if using) and Kalamata olives
Chill for at least 15 minutes before serving to allow flavors to meld
Notes
For vegan version: omit feta cheese or use a plant-based alternative
Letting the salad rest in the refrigerator enhances flavor development
Store in an airtight container for up to 3 days
Add chickpeas for extra protein (1/2 cup cooked)
Use red quinoa for slightly tart texture if desired
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg