Mediterranean Quinoa Salad
Try this Mediterranean Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/4 cup feta cheese crumbled
- 2 tsp cumin
- 1 cup quinoa uncooked
- 1 medium tomato finely chopped
- 2 persian cucumbers finely chopped
- 1 medium red bell pepper seeded & finely chopped
- 1 medium avocado peel & core removed chopped
- 2 tbsp red onion finely chopped
- 1/2 cup parsley or cilantro finely chopped
- 10 kalamata olives pitted & cut in halves
- 1 lemon or lime juice of
- Carbohydrate 17.904370013688 g
- Cholesterol 33.3750000282136 mg
- Fat 9.11855000687542 g
- Fiber 4.64709984185137 g
- Protein 9.22686000736776 g
- Saturated Fat 5.72397500476098 g
- Serving Size 1 1 recipe (197g)
- Sodium 445.94800035821 mg
- Sugar 13.2572701718366 g
- Trans Fat 0.821316000394247 g
- Calories 183 calories
Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa:1.25 cup water. Bring to a boil, reduce heat to low and cook for 10 minutes. Or you can cook it as per package instructions.Add all ingredients to a large salad bowl and gently mix just enough to combine. I do not make dressing separately for this type of salad but you could by whisking together lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.Serve cold.
