Description
A bright, herbaceous quinoa salad loaded with crunchy vegetables, briny Kalamata olives, and creamy feta cheese, all tossed in a refreshing lemon-oregano dressing for a healthy, colorful Mediterranean dish perfect for summer.
Ingredients
1 cup quinoa
1 lemon (zest and juice)
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 bell peppers (red, yellow or orange)
1/2 cup pitted Kalamata olives, drained
1 English cucumber
1/2 cup crumbled feta cheese
Instructions
1. Cook the quinoa according to package directions and let cool.
2. Whisk together lemon juice, zest, oregano, salt, pepper, and olive oil for the dressing.
3. Toss warm quinoa with dressing and cool completely.
4. Chop scallions, peppers, olives, and cucumber; add to quinoa.
5. Stir in feta and serve.
Notes
Coating quinoa with dressing while warm ensures the dressing adheres properly and prevents sogginess.
This salad is naturally gluten-free and vegetarian. Use halal-approved cheeses if needed for dietary compliance.
Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 1.5
- Sodium: 140
- Fat: 4.5
- Carbohydrates: 8.5
- Fiber: 1.5
- Protein: 2.5