- 1 cup quinoa
- 1/4 cup diced red onion
- 1/4 cup kalamata olives, pitted and quartered
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- Cook the quinoa according to package instructions.
- In a medium bowl, combine the cooked quinoa, red onion, olives, cucumber, tomatoes, feta cheese and parsley.
- Drizzle with the olive oil and stir to combine.
- Serve chilled or at room temperature.
quinoa
mediterranean
salad
vegetarian
vegan
gluten-free