Keto Mediterranean Quinoa Salad
Elevate your low-carb lifestyle with this vibrant Keto Mediterranean Quinoa Salad—a refreshing twist on a classic, made keto-friendly by swapping traditional quinoa with riced cauliflower. Bursting with Mediterranean flavors, this salad features crisp cucumber, juicy cherry tomatoes, tangy Kalamata olives, creamy crumbled feta, and fresh parsley, all tossed in a zesty lemon-oregano dressing. Quick to prepare, ready in just 25 minutes, and perfect for meal prep or a light, wholesome lunch, this recipe delivers big on flavor while keeping it keto. Keto, Mediterranean, and low-carb dieters alike will love this healthy alternative that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 small Red onion
- 0.5 cup Kalamata olives
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower. Remove the leaves and core, then cut into florets.
Place the cauliflower florets in a food processor and pulse until they reach a rice-like consistency.
In a medium-sized pan over medium heat, add 1 tablespoon of olive oil.
Add the riced cauliflower to the pan and sauté for about 5-7 minutes until slightly tender. Allow to cool.
Meanwhile, dice the cucumber into small cubes and halve the cherry tomatoes.
Finely chop the red onion and roughly chop the kalamata olives.
In a large bowl, combine the cooled cauliflower rice, cucumber, cherry tomatoes, red onion, olives, and crumbled feta cheese.
Chop the fresh parsley and add to the salad.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss well to combine all ingredients.
Taste and adjust seasoning if necessary.
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld further.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 28.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 683 mg | 53% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3819 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
