Mediterranean Quinoa Salad with Peppers, Cucumbers, Olives a

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 cup quinoa

1 lemon

1 teaspoon oregano

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup extra virgin olive oil

4 scallions (white and green parts)

2 bell peppers (red, yellow or orange)

1/2 cup pitted Kalamata olives, (drained)

1 English cucumber

1/2 cup crumbled feta cheese

Directions

Cook the quinoa. Rinse the quinoa well under cold running water. Cook according to package instructions.

Make the dressing. While the quinoa cooks, add the juice and zest of the lemon to a serving bowl, along with the oregano, salt, and pepper. Whisk in the olive oil. Taste and adjust the seasoning to your liking.

Dress the quinoa. Once the quinoa is tender and has finished cooking, add it to the bowl with the dressing. Stir to coat and allow the quinoa to absorb the lemon dressing. Let it cool completely before adding the vegetables.

While the quinoa cools, chop the vegetables, adding them to the quinoa as you go. Trim and slice the scallions, chop the peppers, and run your knife across the olives to break them into smaller pieces. Slice the cucumber in half, then into quarters, and slice. Add the bowl and stir. Finish with feta and serve. You can dress it up by garnishing it with fresh oregano leaves, but that's entirely optional.

Nutrition

• Calories: 185.5 kcal
• Total Fat: 10.6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7.8 g
• Cholesterol: 5 mg
• Sodium: 437.4 mg
• Total Carbohydrate: 18.2 g
• Dietary Fiber: 2.7 g
• Total Sugars: 2.4 g
• Protein: 5.7 g