Mediterranean Quinoa Salad Bowl

40 min · Easy · Serves 4

420 kcal per serving · 14g protein

Fluffy quinoa with cucumber, tomato, kalamata olives and feta in a lemon-olive-oil dressing. Gets better day two.

Ingredients

• 240 g Quinoa (dry)
• Cucumber × 2
• 400 g Cherry tomatoes
• Red onion × 1
• 120 g Kalamata olives (pitted)
• 160 g Feta
• 20 g Fresh parsley
• Lemon × 2
• 4 tbsp Extra virgin olive oil
• 2 tsp Dried oregano
• 2 cloves Garlic
• 8 g Salt
• 4 g Black pepper

Method

1. Rinse the quinoa

   

   Rinse the quinoa under cold water.

2. Add to a pot

   

   Add to a pot with double its volume in water and a pinch of salt.

3. Bring to a boil

   

   Bring to a boil, reduce to low, cover and cook 12-15 minutes until the spirals pop out.

4. Drain any excess water

   

   Drain any excess water and let it steam off the heat for 5 minutes.

5. Make the Dressing

   

   In a small bowl whisk olive oil, lemon juice, grated garlic, dried oregano, salt and pepper.

6. Chop the Veg

   

   Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, halve the olives and roughly chop the parsley.

7. Toss

   

   In a large bowl combine the cooled quinoa, vegetables, olives and dressing. Toss well and taste — add more lemon or salt if it needs lifting.

8. Portion

   

   Divide between 4 meal-prep jars or containers. Crumble the feta on top of each (keeps the texture fresh).