A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamataolives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh clean ingredients.

I had dinner at my friend Julia's house last week, and she made a similar salad as a side dish which she served with fish although hers didn't have tomatoes or feta (I recall she mentioned she was out). I posted a picture of it on Instagram the other day and got so many requests, most of you mentioning the feta was a must! So I made this for dinner last night, with the feta as you requested.

Have lots of leftovers so I am having a big bowl of this for lunch today! This also makes a great side dish for chicken or fish, perfect for backyard parties and BBQ's (can't wait for the warmer weather!) You can totally adapt this to your taste, leave out what you don't like, add more of what you do like. Easy!

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Name: Mediterranean Quinoa Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup uncooked quinoa; 2 cups water1/4 cup red onion diced; 1/2 - 3/4 Lemon squeezed; 1/4 cup (about 10) kalamata olives pitted and sliced; 2 tbsp extra virgin olive oil2 cups cucumber peeled and diced (from 1 English)1 cup cherry tomatoes, quartered; 1/3 cup crumbled feta; salt and fresh pepper to taste

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INGREDIENTS

1 cup uncooked quinoa
2 cups water1/4 cup red onion ; diced
1/2 - 3/4 Lemon squeezed
1/4 cup (about 10) kalamata olives ; pitted and sliced
2 tbsp extra virgin olive oil2 cups cucumber ; peeled and diced (from 1 English)1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and fresh pepper ; to taste

Recipe

INSTRUCTIONS

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NOTES

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Mediterranean Quinoa Salad

1 cup uncooked quinoa
2 cups water1/4 cup red onion diced
1/2 - 3/4 Lemon squeezed
1/4 cup (about 10) kalamata olives pitted and sliced
2 tbsp extra virgin olive oil2 cups cucumber peeled and diced (from 1 English)1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
 salt and fresh pepper to taste

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes over 6 1/4 cups.

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Nutrition

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Serving Size: 1 Recipe (274g)
Recipe Makes: 1 Serving

Calories: 956
Calories from Fat: 218 (23%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 9.1g	45 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 7.7g
Cholesterol 44.5mg		14 %
Sodium 724.2mg		25 %
Potassium 1292.2mg		34 %
Total Carbohydrate 145.8g		43 %
	Dietary Fiber 15.7g	63 %
	Sugars, other 130.1g
Protein 38.7g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 956

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