Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- Combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until cooked and water is absorbed. Let cool.
- Mix the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, feta cheese, and parsley in a large mixing bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl until well blended.
- Pour the dressing over the salad and gently toss to combine.
- Serve the salad chilled or at room temperature for the best flavor.
Notes
Chill before serving for the best flavor. Try different vegetables or proteins to customize your salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg