Description
Bright and fresh Mediterranean Quinoa Salad packed with fluffy quinoa, juicy tomatoes, crisp cucumbers, olives, and a zesty lemon-herb dressing. A 30-minute, meal-prep friendly vegan dish perfect for lunch or dinner.
Ingredients
Scale
-
- 1 cup quinoa, rinsed and cooked
- 1 cup halved grape tomatoes
- 1 cup chopped cucumber (seeds removed)
- ½ cup Kalamata olives, pitted and sliced
- ½ cup diced red onion
- ¾ cup crumbled feta cheese (or vegan alternative)
- ¼ cup chopped parsley or mint
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano Salt & black pepper, to taste
Instructions
- Cook quinoa in boiling water; let steam for 5 minutes after cooking.
- Chop all vegetables and herbs.
- In a large bowl, combine quinoa, tomatoes, cucumber, olives, onion, herbs, and feta.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss to coat.
- Chill for 15-20 minutes before serving for best flavor.
Notes
→ Rinse quinoa thoroughly to remove bitterness.
→ Let quinoa cool before mixing to keep veggies crisp.
→ Add chickpeas or avocado for extra protein and creaminess.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salad, Main Course
- Method: Stovetop (for quinoa)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: ~320 kcal
- Sugar: ~4g
- Sodium: ~450mg
- Fat: ~18g
- Saturated Fat: ~4g
- Unsaturated Fat: ~14g
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: ~6g
- Protein: ~10g
- Cholesterol: ~15mg (or 0mg if vegan feta is used)
Keywords: Mediterranean quinoa salad, high protein salad, vegan quinoa bowl, 30-minute vegan recipe