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Zesty quinoa salad with chunks of tomatoes, bell pepper, cucumbers and black olives on a white plate.

Zesty Quinoa Salad

Course Salad
Cuisine American, European, Mediterranean
Keyword quinoa salad, zesty quinoa salad
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 238kcal
Author Victor


  • 1 cup quinoa (tri-color, uncooked)
  • 1 tomato (cut in 8 wedges then cut crosswise)
  • 1 baby cucumber (cut in thin slices)
  • 6 radishes (quartered)
  • 1/3 red onion (chopped)
  • 1/2 green bell pepper (cut in 3/8" strips then cut crosswise in 1" pieces)
  • 1 green onion (thinly sliced)
  • 1/4 cup feta cheese (broken into small pieces)
  • 1/2 cup Kalamata olives (pitted and halved)

For the zesty dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lime juice (from about 2 limes)
  • lime zest from two limes
  • 1 clove garlic (pressed)
  • 1/2 tsp kosher salt
  • 1/2 tsp white sugar
  • 2 Tbsp finely chopped fresh mint leaves
  • 1/4 tsp red pepper flakes


  • Prepare the quinoa as instructed on the package and let cool to room temperature.
  • To make the dressing, place all the ingredients in a small bowl and whisk until well blended and the sugar and salt are dissolved.
  • In a large bowl, combine quinoa with the vegetables. Add the dressing and toss. Taste and adjust for salt if needed. Serve immediately or cover and let stand at room temperature a few hours before serving.


Calories: 238kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 446mg | Potassium: 327mg | Fiber: 3g | Sugar: 3g | Vitamin A: 385IU | Vitamin C: 16.7mg | Calcium: 60mg | Iron: 1.7mg