Greek-Style Watermelon Quinoa Salad
Ingredients
- 1 cup cooked quinoa
- 3 cups watermelon cubed
- 1 pint cherry tomatoes halved
- 1 English cucumber chopped
- 1/4 cup parsley chopped
- 1/4 cup mint chopped
- 1 red onion thinly sliced
- 1/3 cup kalamata olives pitted and chopped
- 1/4 cup olive oil
- 3 Tbs red wine vinegar
- 1/4 tsp salt to taste
- 1 black pepper to taste
- 1/3 cup feta [omit for vegan]
Instructions
- Prepare the quinoaCook quinoa according to package instructions, using ½ cup dry to yield 1 cup cooked. If you have frozen pre-cooked quinoa, simply thaw before using. Allow it to cool to room temperature.
- Prep the produceCube the watermelon, halve the tomatoes, chop the cucumber, parsley, and mint, and slice the red onion. Chop the olives.
- Assemble the saladIn a large mixing bowl, combine the cooled quinoa, watermelon, tomatoes, cucumber, parsley, mint, onion, and olives.
- Dress it upDrizzle with olive oil and red wine vinegar, tossing gently so everything is evenly coated.
- Season & serveAdd salt and black pepper to taste. If using feta, sprinkle it over the top just before serving. Enjoy immediately or chill for 30 minutes for a colder salad.
Nutrition
Calories: 275kcalCarbohydrates: 30gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 345mgPotassium: 665mgFiber: 4gSugar: 13gVitamin A: 1790IUVitamin C: 46mgCalcium: 67mgIron: 3mg
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