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Mediterranean Quinoa Salad
Flavorful easy-to-make Mediterranean Quinoa Salad, full of hearty quinoa, crisp veggies, and creamy feta cheese tossed in a simple Mediterranean dressing.
Course Salad
Cuisine Mediterranean
Diet Low Calorie, Low Fat, Vegetarian
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 375 kcal
For The Salad 2 cups cooked quinoa 1½ cups mixed cherry tomatoes halved 3 Persian cucumbers chopped ½ cup pitted kalamata olives halved 1 small red onion diced ½ cup feta cheese crumbled ¼ cup fresh parsley chopped For The Dressing ⅓ cup olive oil 2 tbsp red apple cider vinegar 1 clove of garlic minced kosher salt and freshly ground black pepper to taste
In a large bowl, whisk all the dressing ingredients.
On top of the dressing, arrange all the prepped ingredients for the salad.
Refrigerate until ready to serve. Just before serving, toss well to combine and enjoy!
Store any leftovers in an airtight container in the fridge for up to 5 days.
This salad can be made 1 day ahead of time and stored in the fridge.
To make this vegan, use your favorite vegan brand feta cheese or leave the feta off completely.
Add in a tablespoon of honey to balance out the acidity of the vinegar in the dressing.
Servings size one bowl- about 1.5 cups
Substitutions
Use any variety of tomatoes
Feel free to use white onion if you are not fond of red
Add in yellow or red bell pepper as well as baby spinach for added color and nutrition
For the dressing, use lemon in place of the vinegar.
Calories: 375 kcal | Carbohydrates: 28 g | Protein: 8 g | Fat: 27 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 16 g | Cholesterol: 17 mg | Sodium: 495 mg | Potassium: 431 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 784 IU | Vitamin C: 21 mg | Calcium: 142 mg | Iron: 3 mg