Mediterranean 15 min

Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups quinoa; 1 English cucumber, diced; 1 cup cherry tomatoes, halved; ½ cup kalamata olives, halved; ½ cup crumbled feta cheese; ¼ cup red onion, finely diced; ¼ cup fresh parsley; ¼ cup fresh mint; 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and black pepper to taste

vegetarianhealthygluten-freemeal-prep

Ingredientsfor 2

380

Cal

14g

Protein

46g

Carbs

16g

Fat

11.5 cups quinoa
21 English cucumber, diced
31 cup cherry tomatoes, halved
4½ cup kalamata olives, halved
5½ cup crumbled feta cheese
6¼ cup red onion, finely diced
7¼ cup fresh parsley
8¼ cup fresh mint
93 tablespoons extra virgin olive oil
102 tablespoons lemon juice
111 teaspoon dried oregano
12Salt and black pepper to taste

Order ingredients on Instacart

Instructions

1
Rinse quinoa in a fine mesh strainer to remove the bitter saponin coating. Cook in 3 cups of salted water: bring to a boil, reduce to low, cover, and simmer 15 minutes until water is absorbed and the tiny white germ rings spiral around each grain. Spread on a baking sheet to cool quickly.
2
Whisk olive oil, lemon juice, oregano, salt, and pepper in a large bowl to make the dressing.
3
Add cooled quinoa to the dressing and toss to coat while still slightly warm — warm quinoa absorbs dressing better. Add cucumber, cherry tomatoes, olives, red onion, parsley, and mint. Toss gently.
4
Top with crumbled feta. Taste and adjust lemon, salt, and olive oil. This salad improves after sitting 30 minutes for the flavors to meld. Keeps refrigerated up to 4 days — add fresh herbs just before serving if making ahead.