Mediterranean Quinoa Salad


Mediterranean Quinoa Salad

Servings 4
Cook Time 30 minutes


Lemon Vinaigrette:

  • ¼ cup Extra Virgin Olive Oil
  • 3 tbsp Lemon Juice (freshly squeezed)
  • 1 close Garlic (minced)
  • ½ tsp Dijon Mustard
  • ½ tsp Pink Salt
  • ½ tsp Black Pepper

For Salad:

  • 1 cup Quinoa
  • 1 cup Cherry Tomatoes (cut in half)
  • 2 Persian Cucumbers (peeled and cut into small cubes)
  • ¾ cup Kalamata Olives (roughly chopped)
  • 1 can Chickpeas (drained)
  • ½ cup Red Onion (chopped)
  • ½ cup Feta Cheese (crumbled optional)
  • 1 cup Italian Parsley (or 2 cups fresh rocket, washed and rinsed)


  • Make the vinaigrette. In a small mason jar, combine the olive oil, lemon juice,garlic, Dijon mustard, salt and pepper. Shake vigorously for 30 seconds to emulsify.
  • Cook quinoa according to packaging and let it cool down. Then dress thequinoa. Place the cooked quinoa in a large bowl and drizzle half of the lemondressing on top. Stir to combine.
  • Add the prepared vegetables. Add the cherry tomatoes, cucumbers, kalamataolives, chickpeas, and red onion. Toss together with the remaining dressing.
  • Finish with feta and greens: Add in the crumbled feta cheese and Italian parsley(or rocket). Give it a gentle toss (so as not to wilt the greens), taste forseasoning and add in if necessary.
  • Serve warm, cold, or at room temperature.


Fat   23g
Saturated   5g
Trans   0g
Polyunsaturated   3g
Monounsaturated   13g
Carbs   38g
Fiber   6g
Sugar   4g
Protein   11g
Cholesterol   17mg
Sodium   972mg
Potassium   568mg
Vitamin A   398IU
Vitamin C   35mg
Calcium   179mg
Iron   4mg
Vitamin D   3IU
Vitamin E   4mg
Vitamin K   262μg
Thiamine   0.2mg
Riboflavin   0.3mg
Niacin   1mg
Vitamin B6   0.4mg
Folate   130μg
Vitamin B12   0.3μg
Phosphorous   300mg
Magnesium   111mg
Zinc   2mg
Selenium   7μg
Calories: 391kcal
Course: Salad
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