Description
A refreshing and healthy Mediterranean Quinoa Salad packed with protein-rich quinoa, cannellini beans, fresh vegetables, olives, and tangy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a light lunch or a vibrant side dish.
Ingredients
Scale
Salad
- 1 cup white quinoa (cooked)
- 1 can cannellini beans (rinsed and drained)
- 1 1/2 cups cherry tomatoes (chopped)
- 1 English cucumber (diced)
- 1/2 cup Greek olives (sliced)
- 1/2 red onion (diced)
- 1/2 cup feta cheese (crumbled)
- fresh basil (chopped for garnish)
- fresh parsley (chopped for garnish)
Dressing
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper (freshly cracked)
- 1/2 teaspoon garlic powder
- 1/2 lemon (juiced)
Instructions
- Combine salad ingredients: In a large mixing bowl, combine the cooked quinoa, rinsed and drained cannellini beans, chopped cherry tomatoes, diced English cucumber, sliced Greek olives, and diced red onion. Toss gently to combine all the ingredients evenly.
- Prepare the dressing: In a small mixing bowl, whisk together the olive oil, kosher salt, freshly cracked pepper, garlic powder, and freshly squeezed lemon juice until fully emulsified.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all components are well-coated with the dressing for a balanced flavor.
- Add feta cheese: Sprinkle the crumbled feta cheese over the salad and gently toss again to distribute the cheese without breaking it up too much.
- Garnish and serve: Garnish the salad with freshly chopped basil and parsley, then serve immediately for the freshest taste and texture.
Notes
- This salad can be refrigerated for up to 2 days and tastes great when served chilled.
- For vegan option, omit the feta cheese or substitute with a plant-based cheese.
- Quinoa should be cooked and cooled prior to assembling the salad.
- Add a splash of balsamic vinegar for a different dressing twist.
- Adjust salt and lemon juice according to taste preferences.