Description
Bright, refreshing, and packed with Mediterranean flavors, this Greek quinoa salad is the perfect dish for any occasion. Featuring fluffy quinoa tossed with crisp cucumbers, sweet cherry tomatoes, tangy feta, and briny Kalamata olives, each bite offers a delightful burst of freshness. Drizzled with a zesty lemon olive oil dressing, this salad is not only visually stunning but also nutrient-dense and satisfying. Ideal for picnics, potlucks, or meal prep, it’s a crowd-pleaser that brings joy to every table.
Ingredients
Scale
- 1 cup quinoa
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/3 cup Kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup lemon juice (freshly squeezed)
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. In a saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and cook for about 15 minutes or until fluffy.
- While quinoa cooks, chop cucumber and halve cherry tomatoes. Thinly slice red onion.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine cooked quinoa with chopped vegetables, feta cheese, olives, and parsley. Drizzle with dressing and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 295
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg