Mediterranean Quinoa Salad Bowl

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint leaves.
4. Add cooked quinoa to the vegetable mixture and toss gently to combine.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and mix well.

Chef’s Insight

This Mediterranean Quinoa Salad Bowl is not only delicious but also packed with nutrients, making it a perfect lunch option for those looking for low-carb and healthy meal choices.

Notes

Feel free to add grilled chicken or shrimp for extra protein.