BiteSaavy
BiteSaavy recipe

Mediterranean Quinoa Salad with Feta and Olives

A fresh, vibrant Mediterranean quinoa salad loaded with veggies, olives, and feta cheese, perfect for a light lunch.

Lunch 15 min prep 15 min cook Serves 4 Lunch Vegetarian
Mediterranean Quinoa Salad with Feta and Olives

Ingredients

  • quinoa
    185 grams 1 cup rinsed
  • water
    475 ml 2 cups
  • cucumber
    150 grams 1 cup diced
  • cherry tomatoes
    150 grams 1 cup halved
  • red onion
    60 grams 1/2 cup finely chopped
  • kalamata olives
    80 grams 1/2 cup pitted and halved
  • feta cheese
    100 grams 3.5 oz crumbled
  • fresh parsley
    15 grams 1/4 cup chopped
  • olive oil
    60 ml 1/4 cup
  • lemon juice
    30 ml 2 tbsp freshly squeezed
  • garlic
    1 clove 1 clove minced
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Rinse quinoa under cold water.
  • 2
    Bring water to boil, add quinoa, reduce heat, and simmer covered for 15 minutes.
  • 3
    Fluff cooked quinoa and let it cool to room temperature.
  • 4
    In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, olives, feta, and parsley.
  • 5
    In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
  • 6
    Pour dressing over salad and toss gently to combine.
  • 7
    Serve chilled or at room temperature.

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