Get Going/ Food and Dining
Kristin Booker • October 25, 2013

Stylish Recipes: Mediterranean Quinoa Salad

Here’s one of the most fun things about me that most people don’t really know: I love to cook. My first memory of cooking was standing on the chair in the kitchen of our first house, wanting to “help” my mother make dinner. I used to stand with my grandmother and my aunt who measured everything with their hands (the well of a cupped palm equals about a teaspoon, roughly) and when I get a chance to really cook, I can seriously throw down.

I’ve been making more recipes lately and have rediscovered a real passion for the kitchen, especially when it comes to healthy recipes from which I can eat all week. See also: I’m really trying to lose this last 20 lbs, so I have to watch it, especially since traveling and the holidays are coming up.

Mediterranean Quinoa Salad, one of my favorite quick and healthy recipes!

Mediterranean Quinoa Salad, one of my favorite quick and healthy recipes!

I whipped this Mediterranean Quinoa Salad recipe up for Lucky Guy on Monday Night, along with a low-carb Turkey Meatloaf that made for a great dinner in front of Monday Night Football (we’re both rabid football fans.) This recipe is not only delicious, it requires almost no time, makes about six-to-eight servings and can last about a week in the fridge. It’s packed with protein, good veggies and it’s very kind to your waistline at about 150 calories a serving, which is a little more than a cup.

Mediterranean Quinoa Salad

What You’ll Need

  • 1 cup uncooked quinoa (I’d recommend getting pre-washed quinoa, otherwise you have to wash it before you cook it)
  • 2 cups water
  • 2 tbsp extra virgin olive oil
  • 1 English cucumber, peeled and diced
  • 1/2 red bell pepper, seeded and diced
  • 1/4 c. diced red onion
  • 1/2 a whole lemon (you’ll squeeze it over the top)
  • 1/4 c. pitted and sliced kalamata olives
  • 1 c. quartered cherry tomatoes
  • 1/3 c. crumbled feta
  • salt and fresh pepper, to taste

How to make it:

  • If you bought un-rinsed quinoa, throw it in a mesh colander or sieve and rinse it for two minutes, making sure you remove the saponins. If you purchased rinsed quinoa, congratulations: you can skip this step.
  • Cook the quinoa in the 2 cups of water, bringing it to a boil. Once the water reaches a boil, reduce the heat and simmer the quinoa covered for about 15 minutes. Remove it from the heat and let it settle for about five minutes uncovered, then fluff it with a fork and throw it into a large serving bowl to cool. Since I cut vegetables really quickly (and I have a small apartment kitchen that gets hot quickly, I thrown mine into the fridge to speed up the cooling process.)
  • Dice all your vegetables and place them into a separate serving bowl.
  • Take your quinoa out of the fridge and throw your diced vegetables over it. Add your olive oil and the juice from 1/2 a lemon.
  • Add the feta, salt and pepper and toss the whole thing together. Keep adding salt, pepper and lemon until it suits your fancy. DONE.



One Response to Stylish Recipes: Mediterranean Quinoa Salad

  1. Mark says:

    This dish is beautiful! I can only imagine how delish it is, too! I am going to try this soon! Thanks for sharing!

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