Description
This fresh and vibrant quinoa salad is loaded with crisp veggies, herbs, and feta, all tossed in a light, zesty dressing. It’s a wholesome, naturally gluten-free dish that works as a side, light lunch, or meal prep option.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 1/2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Rinse quinoa under cold water. Cook according to package instructions, then fluff with a fork and let cool completely.
- Dice the cherry tomatoes, cucumber, red bell pepper, and red onion.
- In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
- Add the cooled quinoa, chopped veggies, parsley, mint, and crumbled feta to the bowl.
- Toss everything together until evenly coated. Taste and adjust seasoning if needed.
- Chill for at least 30 minutes for best flavor before serving.
Notes
- Add chickpeas for extra protein and fiber.
- Use goat cheese instead of feta for a creamier texture.
- Include diced avocado for extra richness.
- Swap red wine vinegar for balsamic for deeper flavor.
- Mix in olives for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook (except boiling quinoa)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg