Check out this Mediterranean quinoa salad by Hummusapien! This light and refreshing meatless dish pairs fluffy quinoa with crispy vegetables like cucumber, bell peppers and cherry tomatoes.
Mediterranean Quinoa Salad
Ingredients
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tablespoon pure maple syrup
- 1/2 tablespoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the salad:
- 1 1/2 cups uncooked quinoa (certified gluten-free if necessary)
- 2 1/2 cups water
- 1 medium cucumber, de-seeded and chopped
- 1 medium red bell pepper, chopped
- 1/2 large red onion, chopped
- 1 1/2 cups cherry tomatoes, chopped
- 3/4 cup feta cheese
- 3/4 cup Kalamata olives, pitted and halved
- 1 cup parsley, loosely packed and finely chopped
Directions
Rinse the quinoa under running water with a fine-meshed strainer and drain. Place the quinoa in water using a medium pot. Bring to a boil then reduce heat to low and simmer covered for about 15 minutes, or until quinoa is cooked through. Fluff with a fork.
Whisk together the dressing ingredients and set aside.
Place cucumber, pepper, red onion, tomatoes, feta, olives, and parsley in a large bowl. Add cooked quinoa, stirring to combine.
Pour dressing over salad and toss to combine. Serve!
Nutrition Information
Serves: 5 | Serving Size: 1/5 of dish
Per serving: Calories: 383; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 9g; Cholesterol: 12mg; Sodium: 674mg; Carbohydrate: 43g; Dietary Fiber: 6g; Sugar: 5g; Protein: 12g
Nutrition Bonus: Potassium: 443mg; Iron: 22%; Vitamin A: 33%; Vitamin C: 81%; Calcium: 11%
Alexis Joseph, MS, RD, LD is the whole foods enthusiast and registered dietitian behind the plant-based food blog Hummusapien. She believes that everyone deserves to look and feel fabulous! Connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Alexis Jospeh. Original recipe published on Hummusapien.
