Lunch Recipe

Vegan Mediterranean Quinoa Salad

Enjoy fresh, Mediterranean flavors in this colorful quinoa salad perfect for spring.

INGRIDIENT

2 cups water

1 cup quinoa

½ teaspoon salt, divided

½ cup cherry tomatoes, halved

1 baby cucumber, sliced

¼ cup chopped red onion

¼ cup halved Kalamata olives

4 small radishes, quartered

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

¼ teaspoon ground black pepper

¼ cup toasted sliced almonds (Optional)

DIRECTION

Step: 1

Bring water to a boil in a saucepan. Add quinoa and 1/4 teaspoon salt. Reduce heat to medium-low. Simmer, covered, until quinoa is just tender and liquid is absorbed, 12 to 14 minutes. Remove from heat, uncover, and let cool completely.

Step: 2

Stir together cooled quinoa, tomatoes, cucumber, onion, olives, radishes, oil, lemon juice, mint, parsley, pepper, and remaining 1/4 teaspoon salt in a large bowl. Serve immediately or chill up to 2 hours. Sprinkle with almonds (if using) before serving.

NUTRITION FACT

Per Serving: 191 calories; protein 5.2g; carbohydrates 21.3g; fat 9.8g; sodium 292.1mg.

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