Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8
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Calories
1855 kcal
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Cuisine
Greek, American-Mediterranean Fusion
Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta
Description
The Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives and Feta combines cooked quinoa dressed with a lemon juice and zest vinaigrette seasoned with oregano, salt, and pepper. As the quinoa cools and absorbs the dressing, chopped scallions, assorted bell peppers, diced kalamata olives, and sliced English cucumber are folded in. Crumbled feta cheese is added last for a creamy, salty contrast. This preparation highlights the natural acidity of the lemon and the herbal hint of oregano, which complement the fresh, crisp vegetables and the nutty texture of quinoa.
This salad serves well as a refreshing, light side dish or a vegetarian main course. It can be prepared ahead and chilled, making it suitable for meal prep or gatherings.
The accompanying notes emphasize the quality of extra virgin olive oil as an ingredient, noting its flavor and health benefits inherent in Mediterranean cooking.
Ingredients
- 1 cup quinoa
- 1 lemon
- 1 teaspoon 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 pepper red, yellow or orange
- 1/2 cup kalamata olives drained, pitted
- 1 English cucumber
- 1/2 cup feta cheese crumbled
Instructions
- Cook the quinoa. Rinse the quinoa well under cold running water. Cook according to package instructions.
- Make the dressing. While the quinoa cooks, add the juice and zest of the lemon to a serving bowl, along with the oregano, salt, and pepper. Whisk in the olive oil. Taste and adjust the seasoning to your liking.
- Dress the quinoa. Once the quinoa is tender and has finished cooking, add it to the bowl with the dressing. Stir to coat and allow the quinoa to absorb the lemon dressing. Let it cool completely before adding the vegetables.
- While the quinoa cools, chop the vegetables, adding them to the quinoa as you go. Trim and slice the scallions, chop the peppers, and run your knife across the olives to break them into smaller pieces. Slice the cucumber in half, then into quarters, and slice. Add the bowl and stir. Finish with feta and serve. You can dress it up by garnishing it with fresh oregano leaves, but that's entirely optional.
Notes
- Rinse quinoa thoroughly before cooking to remove bitterness.
- Dress the quinoa while still warm to allow flavors to absorb better.
- Use good quality extra virgin olive oil for flavor and health benefits.
- This salad can be prepared ahead and served chilled or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1855 kcal
% Daily Value*
| Calories | 185.5kcal | 9% |
| Carbohydrates | 18.2g | 6% |
| Protein | 5.7g | 11% |
| Fat | 10.6g | 16% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 6.2g | 31% |
| Cholesterol | 5mg | 2% |
| Sodium | 437.4mg | 18% |
| Potassium | 257.8mg | 5% |
| Fiber | 2.7g | 11% |
| Sugar | 2.4g | 5% |
| Vitamin A | 1066.8IU | 21% |
| Vitamin C | 40.3mg | 45% |
| Calcium | 27mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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