Nutrient-Dense Mediterranean Diet Quinoa Salad Recipe Is Packed With Fiber & Protein (30 Minutes) by Jan Mostrom
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Fresh, nutritious and easy filling salads are one of our summer weeknight favorites. I love this easy nutrient-dense Mediterranean quinoa salad recipe because it combines lots of fresh and budget-friendly ingredients – and the result is fabulous. This is a wonderful salad to make for a summer picnic or stands alone for a quick weeknight vegetarian dinner as well. The grain salad recipe is one your whole family will enjoy!
To make this nutritious, high-fiber and high-protein recipe that's a healthy part of the Mediterranean Diet you will need to gather the following wholesome ingredients: quinoa (read about the health benefits of quinoa), lemons for juicing and zesting, dried oregano, kosher salt, black pepper, extra-virgin olive oil, scallions (green onions), sweet bell peppers (check out the health benefits of bell peppers), kalamata olives, cucumbers, red onion and feta cheese (feta may be the healthiest cheese in the world).
Cooking Tip: If you don't like the strong taste of onions, simply pickle the red onion before adding it to the salad. Here's some great recipes for pickled red onions.
Serve this fiber- and protein-rich quinoa grain salad as a side dish with dinner or as a light lunch. This easy Mediterranean-inspired recipe is also wonderful for meal prep.
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 cup quinoa (uncooked)
- 1 - 2 lemons, zested and juiced (start with 1 and see if you need the additional)
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 4 scallions (white and green parts)
- 2 sweet bell peppers (red, yellow or orange)
- 1/2 cup pitted Kalamata olives, drained
- 1 English cucumber or 3 Persian cucumbers
- 1/2 medium red onion, sliced thinly (I pickled mine for a less pungent taste)
- 1/2 cup crumbled feta cheese
Here's how to make it:
- Make the quinoa according to package directions.
- While the quinoa cooks make your dressing by adding olive oil, juice and zest oregano, salt and pepper to a medium salad bowl. Whisk well. Taste and add more salt or pepper if needed.
- Once the quinoa is done pour the quinoa over the top of the dressing. Mix well.
- Top the quinoa with the scallions, peppers, olives, cucumbers, onions and feta cheese.
- Toss gently to coat all the vegetables.
- Serve immediately or cover and refrigerate until ready to serve. Store the salad in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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