Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

from skinnytaste.com
Lunch
30 min
145 kcal / serving

Mediterranean quinoa salad with fresh veggies, feta, and lemon olive oil—light, healthy, and full of flavor.

Ingredients

  • 1 cupuncooked quinoa
  • 1 ¾ cupswater
  • ¼ cupred onion (diced)
  • ½fresh lemon (squeezed, or more to taste)
  • ¼ cupkalamata olives (about 10, pitted and sliced)
  • 2 tbspextra virgin olive oil
  • 2 cupscucumber (peeled and diced (from 1 english))
  • 1 cupcherry tomatoes (quartered)
  • ⅓ cupfeta cheese (crumbled )
  • kosher salt and fresh black pepper (to taste)

Directions

  1. 1

    If your quinoa is not pre-rinsed, rinse the quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

  2. 2

    Fill a medium pot with water, add the quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.

  3. 3

    Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

  4. 4

    While the quinoa cools, dice all the vegetables.

  5. 5

    Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.

  6. 6

    Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.

  7. 7

    Taste for salt and adjust as needed, add more lemon juice if needed.