7290
Mediterranean Quinoa Salad Recipe
recipes

Mediterranean Quinoa Salad

A side dish recipe with quinoa, fresh cucumber, seasoned tomatoes, olives and feta cheese

10
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
8
Servings
3.8 of 5 (9 ratings) Review This Recipe | See All Reviews

Ingredients

  • 1 cup quinoa, uncooked
  • 1/2 teaspoon salt
  • 1 cup diced, seeded, unpeeled cucumber
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 can (2.25 oz each) sliced ripe olives, drained
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped red onion

Nutrition Information

120
Calories
4g
Total Fat
4g
Protein
Serving Size: 8 servings (about 1/2 cup each)
View Complete Nutrition Information >

Directions

  1. Cook quinoa according to package directions, adding the salt.
  2. Meanwhile, combine cucumber, drained tomatoes, olives, cheese and onion in large bowl; set aside.
  3. Spread cooked quinoa in 13x9-inch baking dish. Cool slightly in refrigerator 5 minutes. Add quinoa to vegetable mixture; toss gently to combine. Serve immediately or refrigerate until cold.

Cook's Tip

Quinoa typically is found in the rice and pasta section of supermarkets. Rinse well before cooking to remove the natural bitter coating, if it is not pre-washed. Quinoa can be cooked the day before and stored in a sealed container in the refrigerator, if desired.
Nutrition Information close
Amount per Serving
Calories 120  
  % Daily Value*
Total fat 4 g 6%
Saturated fat 1 g 5%
Cholesterol 6 MG 2%
Sodium 359 MG 15%
Carbohydrate 17 g 6%
Dietary fiber 3 g 10%
Sugars 2 g
Protein 4 g
Vitamin A   3%
Vitamin C   7%
Calcium   6%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
9 Reviews for Mediterranean Quinoa Salad
SORT BY
I tried this using quinoa for the first time. Box stated to cook 15 minutes, cooked for 16+. Quinoa very gritty. Am told it wasn't cooked enough, need little tails on it? Anyway, it was just not that tasty. Followed the recipe as written. Added the reserved juice from the canned tomatoes to leftovers (alot)and heated it and it was more tolerable to eat. Just hate to throw away food.
suezzeeq,
Sep 15, 2014
Easy, healthy and delicious!!
summergirl,
Sep 10, 2014
i'm a bachelor and generally useless in the kitchen. I make this recipe EVERY time i go to potlucks and bbqs- it is easy and everyone seems impressed and actually eats it. little do they know...
rob,
Sep 09, 2014
This is a good recipe. Lots of flavors and adjustable. It is a good dish to take to barbeques. Different and very tasty.
Nana Bug,
Sep 02, 2014
This was disgusting. Using canned tomatoes really ruined the dish. I'll try it again but will use fresh tomatoes instead of something from a can.
James,
Sep 01, 2014
Ohmygosh!!! This salad is absolutely SUPERB!! It is fast and SO easy to make and the flavor is outstanding. I did make a few substitutions: I had a package of Seeds of Change organic quinoa & brown rice with garlic (already prepared) so I used this instead of the quinoa. There were about 2 cups so I added the whole package. I added chopped Persian cucumbers, sliced black olives and finely chopped yellow onion (I did not have red onion). Lastly I added a can of Italian stewed tomatoes (again, did not have diced tomatoes) that I chopped up. I also added more feta cheese than called for as I LOVE feta cheese. I did use a bit of the juice from the tomatoes - the brown rice was a bit dry - and mixed it all together. This salad is delicious! I will most definitely be making this on a regular basis!!
navelring7,
Jul 31, 2014
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