Mediterranean Quinoa Salad

5 from 5 votes

This tasty Mediterranean Quinoa Salad is great for a light lunch or filling main. With vibrant colors and fresh ingredients, it's perfect for summer. Customize with protein for a complete meal.

Prep Time15

Cook Time15

Cooling time30

Total Time1

Course: Main Dish, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: easy, stove-top

Servings:

Calories: 251kcal

Author: Veronique Eichler

Equipment

Ingredients

1 cup quinoa
1 cup multicolor cherry tomatoes halved
1 red bell pepper diced
1 cup cucumber diced
1/2 cup red onion finely chopped
2 oz feta cheese diced
8 Kalamata olives halved
2 tbsp lime juice
2 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 avocado
salad greens, fresh parsley or cilantro (optional for serving)

Instructions

Rinse the quinoa in cold water, then add it to a pot with 2 cups of water. Bring it to a boil, then reduce the heat to low and cover with a lid.
Simmer for 12 minutes until most water is absorbed. Drain any remaining liquid and place into a bowl to cool.
Meanwhile, chop all your vegetables: multicolor cherry tomatoes, bell pepper, cucumber, red onion. Halve the olives. Dice the feta cheese. Add all to a large bowl.
Once cooled, add the quinoa. Drizzle with lime juice, olive oil, salt and pepper and toss well until combined.
Place sliced avocado alongside the salad for serving, and feel free to include your favorite herbs. Enjoy the salad on a bed of greens or simply by itself.

Notes

1. This makes 6 medium servings or 4 generous servings. Nutrition Facts are for 1/6 of the recipe.
2. Make sure the quinoa cools down before mixing it with fresh vegetables to avoid soggy veggies.
3. For a make-ahead option: Cook the quinoa, chop the veggies (excluding avocado), olives, and cheese, and prepare the dressing the night before serving. You can even assemble the salad and store it in the fridge overnight, covered, for added convenience.
4. Save time by cooking quinoa ahead and freezing it. Once cooled, place it in an airtight container or freezer bag, removing excess air before sealing. Cooked quinoa can be frozen for up to 3 months. When needed, thaw it in the fridge or reheat straight from the freezer using a microwave or stovetop.
5. Serve avocado separately, slicing it just prior to serving to preserve its texture. Adding it to the salad may result in a mushy consistency.
6. Stored in an airtight container, this salad stays fresh for 5-6 days in the fridge. To maintain ingredient freshness and texture, add avocado immediately before serving, rather than storing it mixed in the salad.
7. Customize the salad to your liking by adding ingredients such as chickpeas, beans, lentils, grilled chicken, cooked salmon, or canned tuna for a complete meal experience.

Nutrition