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MEDITERRANEAN QUINOA SALAD

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

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

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

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