Sugar-Free Mediterranean Quinoa Salad

Bright, fresh, and completely sugar-free, this Mediterranean Quinoa Salad is a wholesome twist on a classic favorite. Packed with protein-rich quinoa, crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and briny kalamata olives, this vibrant dish is bursting with authentic Mediterranean flavors. A zesty dressing of extra-virgin olive oil, fresh lemon juice, and dried oregano ties everything together in a light and refreshing way. Perfect as a quick lunch, side dish, or meal prep option, this salad is a nutritious choice for anyone seeking a healthy, flavorful option without added sugars. Ready in under 40 minutes, it's a feast for the senses, served chilled or at room temperature!

Nutriscore Rating: 68/100

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
• 1 medium red bell pepper
• 0.5 medium red onion
• 0.5 cup kalamata olives
• 0.5 cup feta cheese
• 0.25 cup fresh parsley
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.

Step 2

In a medium saucepan, combine the quinoa and water. Bring it to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and has absorbed the water.

Step 4

Remove the saucepan from the heat and let it sit for 5 minutes, then fluff the quinoa with a fork and let it cool to room temperature.

Step 5

While the quinoa is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the kalamata olives in half.

Step 6

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, crumbled feta cheese, and chopped fresh parsley.

Step 7

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.

Step 8

Pour the dressing over the quinoa salad and toss everything gently to combine.

Step 9

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1475.3g)

Amount per serving	% Daily Value*
Calories	1561.1

Total Fat 99.8g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 66.8mg	0%
Sodium 4690.3mg	0%
Total Carbohydrate 130.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 15.1g
Protein 39.5g	0%

Vitamin D 12IU	0%
Calcium 638.1mg	0%
Iron 11.9mg	0%
Potassium 1338.9mg	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: 56.9%

Protein: 10.0%

Carbs: 33.1%