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Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
The Greek style salad, a salad with juicy tomatoes and cucumbers, tangy red onions, and salty kalamata olives and feta in a lemon and oregano vinaigrette, has to be one of my favourites and it is so easy to turn it into a light and yet satisfying meal with the addition of quinoa (or a whole grain) along with some chickpeas! I always enjoy using quinoa in salads like this since it is such a nice source of protein, especially when combined with a bean, and it really makes for a salad that eats like a meal. I particularly enjoy this quinoa and chickpea salad because of all of the wonderful Mediterranean flavours where the juicy tomatoes and cucumbers play brilliantly with the salty olives and feta. Another wonderful thing about this salad is how versatile it is, I always have fun changing up the ingredients and some more that work well are roasted red peppers, sun-dried tomatoes, artichoke hearts and even cool and creamy avocados!

Mediterranean Quinoa Salad
Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 6

A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.



ingredients
  • 1 cup quinoa, rinsed
  • 1 1/2 cups water
  • 1 cup tomato, sliced
  • 1 cup cucumber, sliced
  • 1/4 cup red onion, diced
  • 1/4 cup kalamata olives
  • 1/4 cup feta, crumbled
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 tablespoons lemon juice (~1 lemon) or red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon oregano
  • 1 clove garlic, grated
  • salt and pepper to taste
directions
  1. Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
  2. Meanwhile, prepare the remaining ingredients.
  3. Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas and toss in the mixture of the lemon juice, oil, oregano, garlic, salt and pepper.

Note: I like my quinoa to be al-dente and not mushy so I use a little less than the commonly called for 2 cups for 1 cup of quinoa; I use 1 1/2 cups of water when I rinse the quinoa and 1 3/4 cups when the quinoa is pre-rinsed.
Tip: Cook the quinoa a day ahead to save time.
Option: Add other Mediterranean inspired ingredients like roasted red peppers, sun dried tomatoes, artichoke hearts or even avocados.
Nutrition Facts: Calories 261, Fat 11g (Saturated 2g, Trans 0), Cholesterol 6mg, Sodium 250mg, Carbs 33g (Fiber 2g, Sugars 5g), Protein 9g
Nutrition by: Nutritional facts powered by Edamam

16 comments:

Rosa's Yummy Yums said...

A beautiful salad! So colorful, healthy and delicious.

Cheers,

Rosa

Jillian Manesh said...

yum! all of my favorite flavors in one dish! xo jillian

Barbara Bakes said...

What a great way to change up Greek Salad.

isaiah43123 said...

Greek style pasta salad is a staple in my household throughout the Summer. Will give this version a try.

Katrina @ WVS said...

I could eat that whole bowl right now!!

Scott said...

I make something very similar to this. All this needs is some mint!

Tieghan said...

I adore these flavors! I could this everyday!

Joanne said...

All the bright flavors in this are so perfect for getting back on the healthy track!!

Anonymous said...

I think you forgot the Avocado ��

Anonymous said...

I was short on quinoa so used a bit of wild rice. Chose to use edamame instead of cucumbers (and used the red wine vinegar instead of lemon.)
Fantastic.

Chung-Ah | Damn Delicious said...

What a gorgeous, vibrant salad!

Nancy Long said...

sounds great, but as much as I love hummus, not a fan of chickpeas so will maybe use white or maybe black beans instead

Jessica said...

Thanks for the great recipe. Made it tonight and it was delicious!

littlelaura said...

Delicious! What is the serving size that corresponds with the nutritional values listed? Thanks for a wonderful recipe. I think it will be my new potluck staples!

Kevin Lynch said...

littlelaura: I am glad that you enjoyed it! Each serving should be about 12 ounces.

Katherine said...

This was sooooo delicious. Oh my god.

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