Mediterranean Quinoa Salad

by Megan

It’s finally summer and I try to eat a little lighter this time of year- plus the fruit and vegetables are in season around here so everything tastes better. I have a trip with some girlfriends coming up and am responsible for a light lunch.  I thought I’d make a salad but want one that feels substantial so we’re not starving two hours later. Because I’m not sure about everyone’s dietary preferences I’m not including any meat, so I figured I’d do a quinoa salad. It’s easy! I’ll prep it ahead of time and it’s delicious. Below is a recipe I got from the Skinnytaste blog.



  •  1 cup uncooked quinoa
  •  2 cups water
  •  ¼ cup red onion, diced
  •  ¼ cup Kalamata olives, pitted and sliced
  •  ½-3/4 lemon squeezed (I just use the whole lemon)
  •  2 tbsp extra virgin olive oil
  •  2 cups cucumber, peeled and diced
  •  1 cup cherry tomatoes, quartered
  •  1/3 cup feta cheese (I LOVE FETA!!!)
  •  Salt and pepper to taste


  1. Any recipes with quinoa says to rinse it first, I never have and haven’t had (or tasted) any issues. Rinse if you wish. Otherwise fill a pot with water, add quinoa and salt and bring it to a boil. When it reaches boiling, reduced heat to low and simmer, covered, for 15 minutes.
  2. Remove from heat, fluff with a fork and set aside in bowl to cool.
  3. After quinoa has cooled add the onion, olives, cucumber and tomatoes to it, then squeeze the lemon over the mix.
  4. Drizzle olive oil over the quinoa and vegetable mix and toss in feta, salt and pepper. Done!


If you need a quick and easy salad to bring to picnics or get-togethers this summer, give it a shot. If your dad and father-in-law also don’t “trust” quinoa despite never trying it, just tell them it’s a different kind of rice- seems to go over easier.


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