Recipe By cchristi4
Rating
Published Mar 6th
Prep 25m Cook 20m Additional 15m Ready In 1h
Servings 6 servings Calories 191.2

Enjoy fresh, Mediterranean flavors in this colorful quinoa salad perfect for spring.

Recipe Ingredients

  • 2 cups water
  • 1 cup quinoa
  • ½ teaspoon salt, divided
  • ½ cup cherry tomatoes, halved
  • 1 baby cucumber, sliced
  • ¼ cup chopped red onion
  • ¼ cup halved Kalamata olives
  • 4 small radishes, quartered
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon ground black pepper
  • ¼ cup toasted sliced almonds

Cooking Directions

  1. 1 Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.
  2. 2 Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.

Nutrition Facts

  • Calories 191.2
  • Carbohydrate 21.3 g
  • Fat 9.8 g
  • Fiber 2.8 g
  • Protein 5.2 g
  • Saturated Fat 1.2 g
  • Sodium 292.1 mg
  • Sugar 0.5 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. Easy to make and delicious.
  2. Yuck!
  3. Great very tasty lasts several days.Making it for the second time today.
  4. This is a delicious salad that I would make again on a hot summer night. I've made some tweaks too: I've used a bag of Success Boil-in-a-bag multi-colored quinoa swapped a regular cucumber for the seedless one swapped black olives for Kalamata olives and swapped grape tomatoes for cherry tomatoes. I also reduced my red - Read more ...
  5. I'll definitely make this recipe again - got great reviews from the group I served it to. I tweaked the recipe in little ways: added 1/2 teaspoon sugar to soften the acidy lemon juice a bit. I also reduced red onion to a tablespoon finely sliced and minced to give more subtle flavor. I used - Read more ...
RedCipes