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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
So glad you took a break over the weekend. Love this salad that you are sharing. It’s gorgeous and I love the flavors!
Мире, това е страхотна салата, много ми харесва, особено момента с киноата! Жестоки снимки! Прегръдка от Варна и морето!
Много ти благодаря! Малко е като нашата шопска салата, но и с киноа! Поздрави от Чикаго!
This looks wonderful and so colorful! Perfect for spring!
I love all your quinoa recipes, Mira! Of course, this one looks great too! I love that you added avocado too. And good for you for taking a weekend of relaxation!
Who wants to be in the kitchen when the weather is warm and gorgeous? I didn’t cook much either last weekend Mira. 🙂 This is a beautiful salad, and your pictures are stunning.
Loved this vibrant looking delicious salad. Looks fabulous!
So PRETTY!! I love, love, love your addition of avocado to this salad, such an awesome way to mix it up a bit. Have a wonderful holiday weekend 🙂
I’m starting to think you need to write a cookbook devoted entirely to quinoa! This quinoa salad is sooo beautiful! Love all of those pretty colors! Pinned!
Wow, the salad photos look so beautiful and colorful! Totally perfect spring-summer dish. Don’t feel bad about eating out too much when you can make things like this 🙂
Thanks Allie! I finally got to use my new camera for these pictures 🙂
I can always count on you for stunning salads, Mira! This looks so delicious.