Mediterranean Quinoa Salad

This Mediterranean Quinoa Salad is the perfect combination of fresh, vibrant flavors and wholesome ingredients. It starts with fluffy, quinoa, which provides a hearty base while still feeling light. Crisp cucumber, juicy cherry tomatoes, and sweet red bell pepper add crunch and freshness, while briny black olives and creamy feta bring in that classic Mediterranean touch. The addition of baby spinach gives it a boost of greens, making it even more nutritious.

What really ties everything together is the zesty homemade dressing - a simple but flavorful mix of olive oil, lemon juice, fresh parsley, and a hint of dried chives. It adds just the right amount of brightness and depth to complement the other ingredients. Whether you're looking for a healthy meal prep option, a refreshing side dish, or a light but satisfying lunch, this salad is a perfect choice. It’s easy to make, full of bold flavors, and gets even better as it sits, allowing all the flavors to meld beautifully.

Mediterranean Quinoa Salad Ingredients

For the Salad:

• 1 cup quinoa
• 1 medium cucumber, finely chopped
• 1 medium red bell pepper, finely chopped
• 1 medium purple onion, finely chopped
• 3 medium spring onions, sliced
• 6 cherry tomatoes, quartered
• ½ cup black olives, sliced
• 3.5 oz feta cheese, crumbled
• 2 cups baby spinach
• For the Dressing:
• ½ cup fresh parsley, finely chopped
• ½ cup olive oil
• Juice of ½ lemon
• 1 teaspoon dried chives
• 1 teaspoon sea salt

Mediterranean Quinoa Salad Instructions

1. Place the quinoa in a fine-mesh strainer and rinse it thoroughly under cold running water for about 30 seconds. 
2. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 12-15 minutes until the water is absorbed.
4. Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff it with a fork to separate the grains. 
5. Once cooked, let it cool completely.
6. Finely chop the cucumber, red bell pepper, and purple onion. Slice the spring onions and cherry tomatoes. Slice the black olives and crumble the feta cheese.
7. In a small bowl, whisk together the chopped parsley, olive oil, lemon juice, dried chives, and sea salt.
8. In a large bowl, combine the cooled quinoa, baby spinach, chopped vegetables, olives, and feta.
9. Pour the dressing over the salad and toss gently to combine.

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Nutrition Information (per serving):

• Servings: 4
• Calories: 445.7
• Carbohydrates: 26g
• Protein: 9g
• Fat: 36g
• Fiber: 5.5g