Can I use couscous instead of quinoa?

Absolutely! While quinoa gives that wonderful nutty flavor and protein boost, couscous works beautifully too. Just cook according to package directions (it's much quicker than quinoa!) and let it cool before tossing with the other ingredients. The texture will be softer, but still delicious.

Is this Mediterranean quinoa salad gluten-free?

Yes! Quinoa is naturally gluten-free, making this a great option if you're avoiding gluten. Just double-check that your other ingredients (especially any pre-packaged items like olives) are certified gluten-free if you're highly sensitive.

How long does this salad keep in the fridge?

It stays fresh for about 3 days in an airtight container - if you can resist eating it all at once! The flavors actually deepen overnight. Pro tip: If making ahead, add the fresh parsley just before serving to keep it vibrant.

Can I freeze Mediterranean quinoa salad?

Honestly? I wouldn't recommend it. The fresh veggies lose their crisp texture when thawed, and the feta gets crumbly. This is one of those recipes best enjoyed fresh or refrigerated for a few days.

What can I use instead of feta cheese?

If you're not a feta fan, try goat cheese for creaminess or ricotta salata for mild flavor. For a vegan version, I love using chopped marinated tofu or just skipping the cheese altogether - the olives provide plenty of salty flavor!

Healthy Mediterranean Quinoa Salad Bowls in Just 30 Minutes

Name: Healthy Mediterranean Quinoa Salad Bowls in Just 30 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 cups water; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, finely chopped; 1/2 cup kalamata olives, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; Salt and pepper to taste

Description

A fresh and nutritious Mediterranean quinoa salad bowl packed with flavors and healthy ingredients.

Ingredients

1 cup quinoa
2 cups water
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/2 cup kalamata olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried oregano
Salt and pepper to taste

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Instructions

Rinse quinoa under cold water and drain.
Bring water to a boil in a saucepan, add quinoa, reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let stand for 5 minutes. Fluff with a fork.
In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
Pour dressing over salad and toss gently to combine.
Sprinkle with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Add grilled chicken or chickpeas for extra protein.
Adjust seasoning to taste.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean