Mediterranean
Quinoa Salad
A vibrant, nutrient-dense journey to the coast of Greece. This protein-packed quinoa base is elevated with crisp garden vegetables and a zesty lemon-herb finish.
Author
Chef Elena
Difficulty
Easy
Prep Time
15m
Total Time
15m
Ingredients
- 1 cup Cooked Quinoa
- 1/2 English Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Kalamata Olives
- 1/4 cup Crumbled Feta
- 2 tbsp Extra Virgin Olive Oil
- 1/2 Fresh Lemon, juiced
Nutrition Facts
320
Calories
9g
Protein
45g
Carbs
12g
Fat
Preparation
Prepare the Quinoa Base
In a large mixing bowl, fluff the pre-cooked quinoa with a fork to ensure there are no clumps. Ensure the quinoa is at room temperature or slightly chilled for the best texture.
Chop and Toss
Add the diced cucumbers, halved cherry tomatoes, and kalamata olives to the bowl. Gently toss the ingredients until the vegetables are evenly distributed throughout the quinoa.
Infuse Flavor
Drizzle the extra virgin olive oil over the salad and squeeze the fresh lemon juice. Sprinkle with a pinch of sea salt and freshly cracked black pepper if desired. Toss once more to coat everything in the bright dressing.
The Final Touch
Top with the crumbled feta cheese and a handful of fresh herbs if available. Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.
Chef's Secret
For an extra layer of depth, toast your quinoa in the dry pan for 2 minutes before boiling it. It brings out a nutty aroma that pairs perfectly with the saltiness of the kalamata olives.