Mediterranean Quinoa Salad








A low fat high protein, clean-eating, weightwatcher, vegetarian recipe….

A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh clean ingredients.

You can this to your taste, leave out what you don’t like, add more of what you do like. Easy!

•1 cup uncooked quinoa
•2 cups water
•1/4 cup red onion, diced
•1/2 – 3/4 lemon, squeezed
•1/4 cup (about 10) kalamata olives, pitted and sliced
•2 tbsp extra virgin olive oil
•2 cups cucumber, diced (from 1 English)
•2 cups cherry tomatoes, halved
•1 cup Orange pepper, diced
•1/3 cup crumbled feta
•salt and fresh pepper, to taste

I also added in Chickpeas for an extra protein boost but if you want to leave them out then it is a great salad on its own.

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Cook Quinoa according to package directions (usually 2 cups of veg broth or water to one cup of water). Simmer on low for 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

While the quinoa cools, dice all the vegetables. Squeeze 1/2 lemon over it.

Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.