Mediterranean Quinoa Salad
Servings: 6
Calories: 330kcal
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Ingredients
- 1 cup quinoa uncooked
- 1 tomato cut in 8 wedges and then cut crosswise
- 1 avocado peeled, quartered and sliced crosswise
- 1 baby cucumber sliced crosswise
- 1 red bell pepper seeded, membrane removed, cut in 3/8" strips then cut crosswise in 1" pieces
- 1/3 medium red onion coarsely chopped
- 1 green onion green and white parts, sliced very thinly
- 1/2 cup green olives pitted and halved
- 1/3 cup feta cheese crumbled, for sprinkling
For the dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice freshly squeezed; from about 1 large lemon
- lemon zest from one lemon
- 1 Tbsp minced fresh oregano or 1/2 tsp dried oregano
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper plus more to taste
- 1 tsp white sugar
Instructions
- Cook the quinoa following the instructions on the package, set aside and let cool down.
- To make the quinoa salad dressing, combine the ingredients in a small bowl and whisk until well blended and the sugar and salt are dissolved.
- Combine quinoa with the vegetables in a large bowl. Drizzle with the dressing and toss. Taste and adjust for salt if needed.
- Serve immediately or cover let stand at room temperature until ready to serve. Refrigerate any leftovers for up to 3 days.
Nutrition
Calories: 330kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 470mg | Potassium: 516mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 37.6mg | Calcium: 88mg | Iron: 2.3mg