Gluten-Free Mediterranean Grain Salad

Bright, vibrant, and brimming with fresh flavors, this Gluten-Free Mediterranean Grain Salad is a wholesome twist on a classic favorite. Featuring protein-packed quinoa as the base, this salad is combined with juicy cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese for a delicious medley of textures and tastes. Tossed in a zesty lemon-olive oil dressing with a hint of oregano, this dish is elevated with the fresh burst of parsley. Perfect as a light main course or a standout side dish, it’s ready in just 35 minutes and caters effortlessly to gluten-free diets. Whether served chilled or at room temperature, this Mediterranean-inspired recipe is ideal for meal prep, potlucks, or a refreshing weeknight dinner.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 0.5 cup Kalamata olives
• 0.5 cup Feta cheese
• 0.25 cup Fresh parsley
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse 1 cup of quinoa under cold water using a fine-mesh sieve to remove the natural bitter coating.

Step 2

In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat, fluff with a fork, and let it cool to room temperature.

Step 4

While the quinoa is cooling, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and finely chop 0.5 medium red onion. Place them in a large mixing bowl.

Step 5

Add 0.5 cup of halved Kalamata olives and 0.5 cup of crumbled feta cheese to the bowl.

Step 6

Chop 0.25 cup of fresh parsley and add it to the bowl with the vegetables.

Step 7

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to make the dressing.

Step 8

Once the quinoa is cooled, add it to the bowl with the mixed vegetables.

Step 9

Pour the dressing over the quinoa and vegetable mixture. Toss everything together gently until well combined.

Step 10

Taste and adjust seasoning if necessary. Serve cold or at room temperature.

Nutrition Facts

Serving size	(1357.8g)

Amount per serving	% Daily Value*
Calories	1545.1

Total Fat 100.9g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 66.8mg	0%
Sodium 4686.3mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 12.4g	0%
Total Sugars 10.9g
Protein 38.3g	0%

Vitamin D 12IU	0%
Calcium 631.5mg	0%
Iron 11.7mg	0%
Potassium 1088.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 9.9%

Carbs: 31.8%