MEDITERRANEAN QUINOA SALAD

Name: Mediterranean Quinoa Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 200g quinoa, rinsed; 400ml vegetable stock; 200g cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, diced; 100g Kalamata olives, pitted and halved; 100g feta cheese, crumbled (optional); 1 red onion, finely diced; Large handful fresh parsley, chopped; Large handful fresh mint, chopped; 3 tablespoons olive oil; Juice of 2 lemons; 2 garlic cloves, minced; 1 teaspoon dried oregano; Sea salt and black pepper

Fresh, Light, Nutrient-Dense

Spring calls for fresh, vibrant food. This Mediterranean quinoa salad delivers protein, fibre, and flavour in one bowl. Perfect for meal prep or as a light lunch that actually keeps you satisfied.

Protein: 11g | Carbs: 44g | Fat: 17g

Suitable for Gluten Free Diet, High Fibre Diet, Low Fat Diet, Low Glycaemic Diet, Vegetarian Diet

Serves: 4 |

Cook Time: 30 minutes

Ingredients

200g quinoa, rinsed
400ml vegetable stock
200g cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
100g Kalamata olives, pitted and halved
100g feta cheese, crumbled (optional – omit for vegan)
1 red onion, finely diced
Large handful fresh parsley, chopped
Large handful fresh mint, chopped
3 tbsp olive oil
Juice of 2 lemons
2 garlic cloves, minced
1 tsp dried oregano
Sea salt and black pepper

Directions

Cook quinoa in vegetable stock according to package directions. Let cool completely.
In a large bowl, combine cooled quinoa, tomatoes, cucumber, bell pepper, olives, feta (if using), and red onion.
In a small bowl, whisk together olive oil, lemon juice, garlic, and oregano.
Pour dressing over salad. Toss well.
Add fresh parsley and mint. Toss again.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving to let flavours develop.
Keeps well for 3-4 days in the fridge.