MEDITERRANEAN STYLE RAINBOW QUINOA SALAD
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.
Servings: 4
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
Calories: 364kcal | Carbohydrates: 38g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 246mg | Potassium: 780mg | Fiber: 8g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 70mg | Calcium: 96mg | Iron: 2.7mg