Mediterranean Quinoa and Cucumber Salad

Name: Mediterranean Quinoa and Cucumber Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (rinsed); 2 cups water; 1 cup cucumber (diced); 1 cup cherry tomatoes (halved); 1/4 cup red onion (finely chopped); 1/4 cup kalamata olives (pitted and sliced); 1/4 cup feta cheese (crumbled); 2 tablespoons fresh parsley (chopped); 1 tablespoon fresh mint (chopped); 3 tablespoons olive oil; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper

VegetarianMediterraneanLunchHealthyEasyLight

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 320 CAL/SERV

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Overview

A refreshing and nutritious salad combining the flavors of the Mediterranean with protein-rich quinoa and crisp cucumbers.

Macronutrients per serving

grams

Protein

8.0g 14%

Fat

18.0g 31%

Carbs

32.0g 55%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Builds and maintains strong bones

☀️ Vitamin A

15% DV

Important for vision and immune health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

1 cup quinoa rinsed
2 cups water
1 cup cucumber diced
1 cup cherry tomatoes halved
1/4 cup red onion finely chopped
1/4 cup kalamata olives pitted and sliced
1/4 cup feta cheese crumbled
2 tablespoons fresh parsley chopped
1 tablespoon fresh mint chopped

Dressing

3 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
1 teaspoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

1 In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
2 Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then fluff with a fork and let it cool.
3 In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, sliced kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
4 In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
5 Pour the dressing over the quinoa mixture and toss gently to combine all ingredients evenly.
6 Taste and adjust seasoning with more salt or pepper if desired. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.