Mediterranean Quinoa Salad

Cooking the Quinoa

Rinse the quinoa in a fine-mesh sieve under cold water for a few minutes. This removes the saponins, which can give it a bitter taste. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let cool slightly.

Preparing the Vegetables

While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives. Chop the fresh parsley.

Assembling the Salad

In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh parsley. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.

Serve immediately or chill for later. This salad is even better after the flavors have had a chance to meld together in the refrigerator for at least 30 minutes.

Nutrition Facts Estimated per 100g of product

• Calories: Approximately 120 kcal
• Protein: 4g
• Fat: 6g
• Carbohydrates: 14g
• Fiber: 2g

Other Important Considerations for Nutrition

This salad is a great source of plant-based protein and fiber, both of which can help you feel full and satisfied, aiding in weight management. Feta cheese adds calcium and protein, but is also higher in sodium. Use sparingly or substitute with a lower-sodium cheese if needed. You can also add grilled chicken or chickpeas for an extra protein boost.