Description
This refreshing summer salad is perfect for light lunches, featuring crisp vegetables, protein-rich quinoa, and a zesty lemon vinaigrette.
Ingredients
Scale
- 1 cup cooked quinoa
- 2 cups mixed greens (spinach, arugula, or lettuce)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (any color)
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives, sliced (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and olives (if using).
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Calories: 220
- Sugar: 2
- Sodium: 150
- Fat: 14
- Carbohydrates: 18
- Fiber: 3
- Protein: 6