Mediterranean Quinoa Salad Recipe

Ingredients

• 1 cup Quinoa (rinsed well before cooking)
• 2 cups Water (for cooking quinoa)
• 0.25 cup Extra Virgin Olive Oil (for dressing, use a good quality oil)
• 1 large Lemon (zest and juice)
• 1 pinch Salt (for dressing and quinoa)
• 1 pinch Black Pepper (freshly ground)
• 1 teaspoon Dried Oregano
• 1 medium Orange Bell Pepper (seeded and diced small)
• 1 medium Yellow Bell Pepper (seeded and diced small)
• 1 large English Cucumber (seedless, peeled optional, diced small)
• 3 stalks Green Onions (white and green parts, finely chopped)
• 0.5 cup Feta Cheese (crumbled; extra for topping)
• 0.25 cup Kalamata Olives (pitted and halved)

Instructions

1. Rinse and Cook Quinoa

   Place 1 cup quinoa in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to a saucepan, add 2 cups water, a pinch of salt, and a drizzle of olive oil. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

   Time: PT15M

2. Prepare Lemon‑Oregano Dressing

   While quinoa cooks, zest the lemon (avoid the white pith) and then juice it into the large mixing bowl. Add a pinch of salt, a pinch of black pepper, 1 tsp dried oregano, and whisk in 1/4 cup extra virgin olive oil until emulsified.

   Time: PT3M

3. Chop Vegetables

   Dice the orange and yellow bell peppers into small bite‑size pieces. Peel (if desired) and dice the English cucumber into similar sized cubes. Trim green onions and finely chop both white and green parts.

   Time: PT7M

4. Combine Quinoa and Veggies

   When quinoa is done, fluff with a fork and let it cool for a few minutes (it should be warm, not steaming hot). Add the warm quinoa to the bowl with the dressing, then toss in the chopped peppers, cucumber, and green onions. Mix gently until everything is evenly coated.

   Time: PT2M

5. Finish with Feta and Olives

   Stir in 1/2 cup crumbled feta cheese, reserving a small handful for topping. Add 1/4 cup halved Kalamata olives and give the salad a final gentle toss.

   Time: PT1M

6. Serve or Store

   Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, or cover and refrigerate for up to 3 days. The salad can be made a day ahead; keep dressing separate if storing for longer.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

6g