Description
This refreshing and nutritious quinoa salad is a delightful blend of wholesome ingredients tossed in a zesty dressing. Perfect for a light lunch or as a side dish for your next gathering.
Ingredients
Scale
Main Ingredients:
- 1 cup uncooked quinoa
- 2 cups water
- 1/4 teaspoon salt
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Rinse the Quinoa: Rinse the quinoa under cold water using a fine mesh sieve.
- Cook the Quinoa: In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and cool completely.
- Prepare the Salad: In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and mint.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, and minced garlic.
- Toss and Chill: Pour the dressing over the salad, toss well to coat. Season with salt and pepper. Chill for at least 30 minutes before serving.
Notes
- This salad can be made a day ahead and refrigerated.
- For a vegan version, omit feta cheese or use a plant-based alternative.
- Additional protein options include chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 12mg
