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Quinoa israeli Salad with feta and parsley, serve in a white bowl, a close up view.
Zack

Quinoa Salad with Grape Tomatoes and Feta Cubes

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Quinoa salad with tomatoes, cucumber, olives, and feta for a balanced plant-forward everyday side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 cup grape tomatoes halved
  • 1 cucumber diced
  • ¼ red onion finely chopped
  • ¼ cup Kalamata olives
  • ½ cup feta cheese cubed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Rinse quinoa under cold water.
  2. Bring water to a boil in a pot.
  3. Add quinoa, reduce heat, and cover.
  4. Simmer for 12-15 minutes until tender.
  5. Fluff quinoa with a fork and let cool slightly.
  6. Transfer quinoa to a large bowl.
  7. Add grape tomatoes, cucumber, red onion, and olives.
  8. Drizzle with olive oil and lemon juice.
  9. Season with salt and black pepper.
  10. Toss gently to combine.
  11. Add feta cubes and mix lightly.
  12. Garnish with fresh parsley before serving.

Nutrition

Calories: 300kcalCarbohydrates: 32gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 358mgPotassium: 470mgFiber: 4gSugar: 2gVitamin A: 651IUVitamin C: 12mgCalcium: 139mgIron: 3mg

Notes

Let quinoa cool before adding vegetables.
Chop ingredients evenly for balanced texture.
Serve chilled or at room temperature.

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