Mediterranean Quinoa Salad

By AnnieMro

Ingredients

• For the dressing:
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 tablespoon pure maple syrup
• 1/2 tablespoon dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For the salad:
• 1 1/2 cups uncooked quinoa (certified gluten-free if necessary)
• 2 1/2 cups water
• 1 medium cucumber, de-seeded and chopped
• 1 medium red bell pepper, chopped
• 1/2 large red onion, chopped
• 1 1/2 cups cherry tomatoes, chopped
• 3/4 cup feta cheese
• 3/4 cup Kalamata olives, pitted and halved
• 1 cup parsley, loosely packed and finely chopped

Preparation

Step 1

Rinse the quinoa under running water with a fine-meshed strainer and drain. Place the quinoa in water using a medium pot. Bring to a boil then reduce heat to low and simmer covered for about 15 minutes, or until quinoa is cooked through. Fluff with a fork.
Whisk together the dressing ingredients and set aside.
Place cucumber, pepper, red onion, tomatoes, feta, olives, and parsley in a large bowl. Add cooked quinoa, stirring to combine. Pour dressing over salad and toss to combine. Serve!
Nutrition Information
Serves: 5 | Serving Size: 1/5 of dish
Per serving: Calories: 383; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 9g; Cholesterol: 12mg; Sodium: 674mg; Carbohydrate: 43g; Dietary Fiber: 6g; Sugar: 5g; Protein: 12g
Nutrition Bonus: Potassium: 443mg; Iron: 22%; Vitamin A: 33%; Vitamin C: 81%; Calcium: 11%