Sugar-Free Mediterranean Quinoa Salad
Elevate your healthy eating game with this vibrant Sugar-Free Mediterranean Quinoa Salad, a perfect fusion of wholesome ingredients and bold Mediterranean flavors. This refreshing dish starts with fluffy quinoa as the base, paired with a colorful medley of cherry tomatoes, crisp cucumber, sweet red bell pepper, tangy red onion, and briny kalamata olives. Crumbled feta cheese and fresh parsley add creamy, herbaceous notes, while a simple homemade dressing of extra-virgin olive oil, zesty lemon juice, and aromatic oregano ties it all together. Ready in just 35 minutes, this salad is packed with nutrients, naturally sugar-free, and ideal for meal prep, potlucks, or light lunches. Serve it chilled or at room temperature for a healthy and satisfying culinary experience inspired by the Mediterranean coast.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed the water.
Remove the saucepan from the heat and let it sit for 5 minutes, then fluff the quinoa with a fork and let it cool to room temperature.
While the quinoa is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the kalamata olives in half.
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, crumbled feta cheese, and chopped fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa salad and toss everything gently to combine.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 15.1 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 638 mg | 49% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1339 mg | 28% | |
*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.
