Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- While the quinoa is cooking, chop the cucumber, cherry tomatoes, red bell pepper, and red onion.
- In a large bowl, combine the cooled quinoa, chopped cucumber, cherry tomatoes, red bell pepper, red onion, Kalamata olives, parsley, and mint. Mix gently to ensure even distribution.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to coat.
Notes
- Rinse the quinoa to remove its natural coating, which can give it a bitter taste.
- Allow the quinoa to cool before adding vegetables to prevent wilting.
- Adjust the dressing to your taste by adding more lemon juice or herbs.
- Add grilled chicken, chickpeas, or feta for additional protein.
- This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg