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When I am looking to eat a little healthier, I turn to fresh salads like farro salad, tomato and cucumber salad, and this incredibly delicious quinoa salad.
I love salad, but I don't love it when it comes to a sea of lettuce with a few small pieces of sprinkled vegetables. I mean the salad ingredients, the more the better, in my opinion. This Mediterranean quinoa salad doesn't actually contain lettuce at all, just loads of fresh vegetables mixed with quinoa and mixed with a tasty dressing!
How is quinoa salad made?
This recipe begins with cooked quinoa, mixed with a variety of fresh vegetables, olives, chickpeas, feta cheese, and herbs. A homemade dressing is drizzled on top, then you can eat your salad right away or put it in the fridge to chill for later.
How is quinoa cooked?
To cook your quinoa, you must first rinse it well. If you don't rinse the quinoa, it may taste bitter. You will want to use 2 cups of water for every cup of quinoa. Put the water and quinoa in a saucepan and bring to a boil. Reduce the heat to low, then cover the pot and allow the quinoa to simmer for 13-15 minutes or until tender. Turn off the heat and let the quinoa sit for 5 minutes. Grind it with a fork, then you're ready to use it.
Tips for quinoa salad
- I use two colors of pepper because I like the variety of colors. You can use a single color if you prefer, the salad will taste the same!
- I use English cucumbers that have soft, edible peels and seeds. You can also use small Persian cucumbers with a similar result.
- This salad can be made up to 1 day before you plan to serve it.
- You can use any kind of fresh herbs you want in this salad, I often use parsley, chives, dill, or basil.
Is quinoa healthy?
Quinoa is a very healthy food, rich in protein, gluten-free and high in fiber. Quinoa also contains many nutrients like magnesium, B vitamins, iron, calcium, and a variety of antioxidants.
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This Mediterranean quinoa salad is the perfect accompaniment to a barbecue or a shared meal or simply to eat as if it were me. Regardless of how you serve it, this salad will probably become one of your favorite recipes, as it has been for me.
More excellent salad recipes
- watermelon salad
- Tuscan kale salad
- Black Bean and Corn Salad
- Ramen noodle salad
- Mexican cabbage salad
This Mediterranean Quinoa Salad recipe is filled with fresh vegetables, feta cheese, and olives, mixed with a lemon and herb dressing and topped with herbs. It is a light and colorful addition to any meal!
Preparation time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Servings: 4 servings Calories: 385kcal
- 2 cups cooked quinoa
- 1 cup thinly sliced cucumbers
- 1 cup cherry tomatoes cut in half
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced orange bell pepper
- 1/4 cup chopped red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons of chopped parsley and more to decorate
- 1 cup chickpeas, drained and rinsed
- 1/4 cup sliced kalamata olives
- For the dressing:
- ¼ cup olive oil
- 1 teaspoonful of dijon mustard
- 2 tablespoons of red wine vinegar
- 1 tablespoon of lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- salt and pepper to taste
- For the salad: Place the quinoa, cucumbers, cherry tomatoes, bell peppers, onions, feta cheese, chickpeas, parsley, and olives in a large bowl.
- For the dressing: Combine all ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to a week.
- Pour the dressing over the quinoa mixture and stir to coat evenly. Sprinkle with parsley, then serve.
Calories :: 385kcal | Carbohydrates: 36 g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 372 mg | Potassium: 471 mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1070 IU | Vitamin C: 38.2 mg | Calcium: 136mg | Iron: 3.2mg
This post was originally published on April 7, 2016 and was updated on July 2, 2019 with new content.
With salad quinoa vegetables