Mediterranean Quinoa Salad (Paleo)
A vibrant and healthy Mediterranean-inspired quinoa salad, perfect for a light lunch or dinner. This recipe is Paleo-friendly, gluten-free, and packed with flavour and nutrients.
Prep Time
15 mins
Cook Time
15 mins
Difficulty
easy
Ingredients
- 1150 grams Quinoa
- 21 pieces Cucumber
- 3200 grams Cherry Tomatoes
- 40.5 pieces Red Onion
- 550 grams Kalamata Olives
- 650 grams Feta Cheese (optional, for non-strict Paleo)
- 720 grams Fresh Parsley
- 830 ml Olive Oil
- 920 ml Lemon Juice
- 102 grams Salt
- 111 grams Black Pepper
Instructions
Rinse the quinoa thoroughly under cold water.
Cook the quinoa according to package directions. Usually, the ratio is 1:2 (quinoa:water).
While the quinoa is cooking, dice the cucumber, cherry tomatoes, and red onion.
Chop the fresh parsley.
Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, olives (if using), and parsley.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the quinoa salad and toss gently to combine.
If using, crumble the feta cheese over the salad before serving.
Recipe Variations
- 1Add grilled chicken or fish for extra protein.
- 2Substitute other vegetables like bell peppers or zucchini.
- 3Use different herbs like oregano or mint.
- 4Add a pinch of red pepper flakes for a spicy kick.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Serve as a complete meal on its own or as a side dish.