This Mediterranean quinoa salad isn’t going to change your life. But it can help you solve a few of your dinner problems because you can serve this salad as a main or a side dish, and take the leftovers to work to eat for lunch the next day.
How to adapt this Mediterranean quinoa salad recipe to your taste and dietary preferences:
- Don’t have any red beans on hand? Use black beans or chickpeas instead.
- Have had enough of quinoa? Other healthy grains such as farro or bulgur will also taste great in this salad.
- Love other fresh herbs? Dill or basil will add a unique flavor to this salad.
- Don’t have any red cherry tomatoes? Use regular tomatoes instead or buy yellow cherry tomatoes to make the salad even more colorful.
- Love garlic? This salad will definitely benefit from adding one or two garlic cloves.
- Want to experiment with dressing? Try adding balsamic vinegar instead of lemon juice.
- And what about the oil? Olive oil is always great, and you can also try flaxseed, avocado, or walnut oil.
- 3/4 cup quinoa (or about 2 1/2 cups cooked quinoa)
- 1 can (540ml/19 oz) red beans, drained and rinsed
- 1/2 English cucumber, chopped
- 1 red bell pepper, cored and julienned
- 6 radishes, chopped
- 1/4 red onion, thinly sliced
- 1 cup cherry tomatoes cut in half
- 3/4 cup chopped fresh parsley, loosely packed
- 1 cup crumbled feta cheese
For the Dressing:
- juice of 1/2 lemon
- 3 Tbsp olive oil
- To cook quinoa, rinse and soak it in cold water for 30 minutes to 4 hours. Drain and rinse well one more time. This will help to get rid of any left-over saponin residue (a natural insect repellent) that gives a bitter taste.
- Place 3/4 cup quinoa and 1 1/2 cup water into a small saucepan. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes or until quinoa is fluffy and has absorbed all of the liquid. Let it cool.
- In a large salad bowl, combine the red beans, cucumber, red bell pepper, radishes, onion, cherry tomatoes, parsley, feta cheese, and cooked quinoa.
- Add the olive oil and lemon juice and toss to combine.
1. I don't add salt to this salad because feta is usually pretty salty.
2. This salad keeps well in the fridge for up to 2 days.
Serving Size1/6 of recipe
Amount Per ServingCalories 338Total Fat 14.5gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8.3gCholesterol 22.3mgSodium 449.8mgCarbohydrates 39gFiber 8gSugar 7.1gProtein 14.7g