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Mediterranean Quinoa Salad with Spiralized Veggies

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 2 cups quinoa rinsed and drained
  • 4 cups water
  • ½ cup freshly squeezed lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons fine sea salt
  • Freshly ground black pepper
  • 1 cup minced green onions white and green parts
  • ½ red onion Blade A, noodles trimmed
  • 1 cup loosely packed chopped fresh dill
  • 1 cup loosely packed chopped fresh flat-leaf parsley
  • 1 cucumber Blade A, noodles trimmed
  • 1 large red bell pepper Blade A, noodles trimmed
  • 10 to 15 olives chopped (such as Castelvetrano)

Instructions

  • In a saucepan, combine the quinoa and water and bring to a boil. Cover and lower the heat, cooking until the quinoa has absorbed all of the water, about 15 minutes. Fluff with a fork and allow to cool.
  • In a large bowl, whisk together the lemon juice, olive oil, salt, and a few grinds of pepper. Add the cooked quinoa and toss in the dressing to coat well. Add the green onion, red onion, dill, parsley, cucumber, bell pepper, and olives, and toss well to combine. Allow the mixture to marinate in the refrigerator for 1 hour before serving. This salad may be served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe Notes

Per serving (1 out of 6) - calories: 333, fat: 15g, saturated fat: 2g, carbs: 45g, fiber: 5g, sugars: 2g, protein: 9g, sodium: 2777mg