Mediterranean quinoa salad

October 22, 2015 | Nutritional video recipes


  • 2 cups quinoa
  • ½ cup feta
  • 2 cloves garlic
  • 1 pint grape or cherry tomatoes
  • ½ ea. long English cucumber
  • ¼ ea. red onion
  • 1 ea. red pepper
  • ½ cup kalamata olives, pitted
  • 3 tbsp. fresh basil
  • 2 tbsp. fresh mint
  • 1 pc. lemon, juice and zest
  • 4 tbsp. extra virgin olive oil
  • TT Salt and pepper

Place a medium pot of water on high heat, add salt like you would for cooking pasta
Once boiling, add the quinoa and stir to prevent it from sticking
Cook until the quinoa is firm yet tender, about 10 minutes
Drain into a fine mesh strainer and cool quickly with cold water, draining all excess water
Place the quinoa in a bowl and lightly dress with the olive oil
Chop the remaining vegetables into small dice
Chop or break the feta into small pieces
Chop the herbs
Zest the lemon into the bowl of quinoa and then juice the lemon into the bowl
Add all of the remaining ingredients and stir to combine, season
Set the salad aside and refrigerate, this will taste good today, but even better tomorrow and will last well in the fridge for up to a week

Source: Chef Paul Schufelt