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Middle Eastern Quinoa Salad
5 from 9 votes

Middle Eastern Quinoa Salad

A hearty and satisfying quinoa salad that is perfect for quick lunches or a simple dinner side, full of flavor from fresh herbs and aromatics!

Prep Time
5 mins
Cook Time
15 mins
Servings: 4 servings
Course: Salad
Cuisine: Middle Eastern

Ingredients

  • 1 cup quinoa
  • 1 bell pepper finely chopped, small green
  • 1/3 /3 cup red onion finely chopped
  • 2/3 /3 cup parsley finely chopped, fresh
  • 1/4 /4 cup mint finely chopped, fresh
  • 2-3 garlic finely chopped, cloves
  • 1 lemon juiced
  • 1 Tablespoon olive oil high-quality
  • salt to taste
  • black pepper to taste
  • 1/3 /3 cup dried cranberries optional
  • 1/3 /3 cup feta cheese optional, crumbled
  • 1/3 /3 cup pistachio optional

Instructions

    Cup of Yum
  1. Cook quinoa according to package instructions. For the Instant Pot: place dried quinoa with 1 1/4 cup stock or water in the pot. Cook on high pressure for 1 minute and quick release the steam carefully. Drain out excess water after either cooking method. 
  2. Combine all ingredients in a mixing bowl and stir to toss with the lemon juice and olive oil. Adjust salt and pepper to taste. Serve immediately or store in the fridge, in an airtight container, for 3-4 days.