Mediterranean Quinoa Salad

Have you heard of quinoa before? I had heard of it but surprisingly never made it in my own kitchen. I had no idea what I was missing! Quinoa is high in protein, fiber, magnesium and iron. It’s also gluten-free, has a low glycemic index compared to other whole grains and the texture is very similar to rice or couscous. This is just one of the miracle foods that I learned about in the book. This Mediterranean Quinoa Salad is another great recipe from the book, Must Have Been Something I Ate. A quick, healthy, protein packed side dish that is perfect for summer. This refreshing summer salad can be made ahead of time and tastes best cold. Quinoa is tossed with crunchy vegetables, kalamata olives, feta cheese and herbs making this salad a refreshing side dish for your summer table.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Yield: 6 servings


  • 1 cup white quinoa
  • 2 cups vegetable stock
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • pinch of fresh ground black pepper
  • 1 teaspoon dried oregano
  • juice of 1/4 of a lemon
  • 1 cup grape tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 red bell pepper, diced
  • 1/4 cup feta cheese, crumbled

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Source: adapted from Must Have Been Something I Ate


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