← All recipes Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Salad

6 servings

Print

Ingredients

1 cup Quinoa (uncooked)
1 1/2 × 250 ml slices Cucumber (raw)
1 cup cherry tomatoes Tomatoes (red, ripe, raw, year round average)
53 g Onions (red, raw)
100 g Cheese (feta)
45 g Olives (ripe, canned (small-extra large))
3 tbsp Vegetable oil (olive)
2 tbsp Lemon juice (raw)
1/2 tsp Salt (table)
1/4 × 5 ml whole Spices (pepper, black)

Instructions

1 Rinse the quinoa under cold water. Combine with 2 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed.
2 Fluff with a fork and spread on a baking sheet to cool for 10 minutes.
3 Dice the cucumber, halve or quarter the tomatoes, and thinly slice the red onion.
4 In a large bowl, combine the cooled quinoa, cucumber, tomatoes, red onion, olives, and crumbled feta.
5 Whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently.
6 Serve immediately or refrigerate for up to 2 days. The flavours improve after resting.

Want to create your own recipes?

Try Nutrifax free