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A simple combination of classic Mediterranean flavors, studded with creamy avocado and chunks of feta cheese. Gently seasoned with salt, pepper, olive oil and lemon juice.
And I’m sorry to admit I did not cook anything, besides this Mediterranean Style Rainbow Quinoa Salad.
I decided to just take a break away from the kitchen (eat out…) , which was ok, but this week I’m planning to try more summer recipes.
Everyone knows of my love for quinoa.
It is time for another quick and easy quinoa recipe. Greek/Mediterranean salads are my favorite and I love adding different ingredients to them al the time.
And quinoa is one of my go to ingredients, when it comes to making nutritious salads.
The reason why I added avocado to this salad is because of its creamy texture, which worked great.
Parsley is optional, but by adding it that taste of this salad reminds me of a popular Bulgarian Shopska Salad.
You may skip the parsley if you’d like.
This salad could be made with white quinoa, but this time I used rainbow quinoa.
Crunchy cucumbers, red onions, grape tomatoes, Kalamata olives, yellow bell peppers, creamy avocado, salty feta and rainbow quinoa – that’s what makes this superfood perfect!
This Mediterranean Style Quinoa Salad could be made 1-2 days in advance and kept in an air tight container in the fridge, until ready to eat. Just add the dressing and enjoy!
It is so colorful, the perfect addition to your summer barbecue.
Make sure you try this protein rich, vegan and gluten-free Quinoa Tabbouleh Salad from Foolproof Living.
MEDITERRANEAN STYLE RAINBOW QUINOA SALAD
Ingredients
- 1 cup uncooked rainbow quinoa
- 1 1/2 cups grape tomatoes, , cut in half
- 5 Persian cucumbers, , cut into small rounds
- 1 medium yellow bell pepper, , chopped
- 2 tbsp chopped red onion
- 1 ripe avocado, , peeled, cored and chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives
- 2 tbsp chopped parsley, (optional)
- juice from 1/2 large lemon, (or more to taste)
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- In a medium sauce pan bring rinsed quinoa and 1 1/2 cup of water to a boil. Reduce heat and cover. Cook quinoa for about 10 minutes, so it is not completely cooked, (al dente quinoa is perfect for salads). Fluff with fork, let it cool to room temperature.
- Combine all ingredients for the salad in a large bowl and mix to combine. Season with salt, black pepper, olive oil and lemon juice. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Quinoa Recipes:
Quinoa Salad With Snap Peas Radishes And Carrots
20+ Light And Easy Quinoa Recipes
good that you took a break over the weekend, it is so important! Love the salad Mira, looks perfect for summers! Pinned!
Thanks Manali!
Seriously drooling over these beautiful pics! I make a very similar salad with faro but definitely need to try your version!
I’m making this for LUNCH TODAY!! Because of you, I popped a big bag of quinoa in my trolley and I was wondering what to make with it. I have everything I need for this! Hurrah!
I knew you were gonna like the recipe Nagi 🙂 Hope you got to make it 🙂
Mira, one in a while, break is MUST! Me too did nothing this weekend 🙂 Salad looks very colorful! perfect for summer lunch! One more way to eat quinoa for me 🙂 pinning to try later.
Thanks Savita!
This is beautiful! Pinning 🙂
Thanks Medha!
This is such a bright and gorgeous salad! Love that you added avocado too, it makes everything so much creamier and delicious!
Thanks Danielle!
de-lish! I love new ways to spruce up quinoa! this looks perfect!
I’m not normally a big fan quinoa but Mira this salad looks gorgeous and delicious!! Love all the vibrant colors. Also you need a break every once in a while. Glad you got to relax! Pinning!!
All of my favorite foods have been married in this dish, Mira! Guess what’s for dinner later this week! 😀
Hope you like it Erin!
I’ve been all about eating healthy salads like this lately. Seeing how colorful this is just makes me happy!
Thanks Joanne!