This dish is a Mediterranean-style quinoa salad made with cooked quinoa, diced red bell pepper, English cucumber, and red onion. It is dressed with a mixture of extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. The salad is then topped with sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley.

Overall, this dish is a flavorful and healthy salad that features a variety of fresh vegetables, protein-rich quinoa, and a zesty dressing. The combination of ingredients and flavors gives it a Mediterranean twist, making it a great choice for a light lunch or dinner.

Preparation Time

10 minutes

Cooking Time

20 minutes

Servings

4

Serving Size

1 cup of cooked quinoa

1/4 of the remaining ingredients

Calories per Serving

Approximately 250 calories

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, diced
• 1/2 English cucumber, diced
• 1/2 red onion, diced
• 1/2 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse the quinoa in a fine mesh strainer under running water for a minute or two to remove any bitterness.
2. In a medium saucepan, bring the quinoa and water to a boil over high heat. Reduce heat to low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15-20 minutes. Fluff with a fork and let cool.
3. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper.
4. Add the cooled quinoa, red bell pepper, cucumber, red onion, and olives to the bowl and toss to combine.
5. Top with crumbled feta cheese and chopped fresh parsley.
6. Serve immediately or refrigerate until ready to serve.

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