Description
A refreshing and protein-packed Greek Tomato Cucumber Quinoa Salad, perfect for a delightful lunch.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Rinse the quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss to combine.
- If using, gently fold in the feta cheese.
- Serve immediately or refrigerate for later.
Notes
- For added flavor, consider adding olives or a sprinkle of oregano.
- This salad can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg