Mediterranean Quinoa


Mediterranean Quinoa

Yield 6-8 servings

This salad is a healthy entrée for lunch or dinner, or you can serve it as a colorful side dish paired with fish or chicken.


  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon salt
  • ¼ cup lemon juice
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 ounces fresh baby spinach
  • 1 cup pitted Kalamata olives
  • 1 cup cherry tomatoes
  • 4 ounces feta cheese, crumbled
  • 1 cup chopped scallions
  • ¼ cup chopped fresh Italian parsley


In a medium saucepan over medium-high heat, bring water to a boil. Add quinoa and salt, stir, lower heat and cover. Simmer for 15 minutes. Turn off heat, let stand 5 minutes, fluff with a fork, and cool.

In a large bowl, whisk together lemon juice, olive oil, salt and pepper. Add spinach, olives, tomatoes, feta cheese, scallions, and parsley. Toss gently to coat with dressing. Add cooled quinoa, toss again gently.