Prep Time
10 mins
Servings
2 Servings
Cook Time
15 mins
Difficulty
Easy
A light and refreshing Mediterranean-style salad made with fluffy quinoa, juicy tomatoes, crisp cucumber, and briny olives. Tossed in a lemon-olive oil dressing, it’s a quick, healthy meal full of flavour and nutrients
Ingredients
120g Quinoa, rinsed
150g Cherry Tomatoes, halved
1/2 Medium Cucumber, diced
1/4 Small Red Onion, finely sliced
70g Black or Green Olives, pitted and sliced
60g Feta Cheese, crumbled (optional for vegan)
2 tbsp Fresh Parsley, chopped
2 tbsp Extra Virgin Olive Oil
1 Lemon, juice only
1 Small Garlic Clove, crushed
Sea Salt & Black Pepper, to taste
Method
Step 1
Cook quinoa according to packet instructions (usually simmer in twice the volume of water for 12–15 minutes). Fluff with a fork and leave to cool slightly.
Step 2
In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, and olives.
Step 3
In a small jar or bowl, mix together olive oil, lemon juice, garlic, salt, and pepper.
Step 4
Pour the dressing over the salad and toss well to coat.
Step 5
Top with crumbled feta and fresh parsley before serving.
Nutritional Information
Per serving:
Energy - 370kcal
Protein - 13g
Carbohydrates - 40g
Fat - 12g
Fibre - 3g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
For a vegan or lactose-free version, leave out the feta or replace with a plant-based alternative.
To make it lower in fat, reduce the olive oil to 1 tbsp and omit feta.
This salad keeps well in the fridge for up to 2 days – perfect for meal prep.
Add extra protein by topping with grilled chicken, salmon, or tofu.
