Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is delicious, nutritious and so simple to make! This refreshing salad is made using fresh ingredients and is bursting with delightful flavors! Enjoy this versatile salad as a meal or side dish!
Servings: 2 servings (2-4 depending on whether served as a main/side dish)
Calories: 177kcal
Ingredients
- 60 g Cooked quinoa (cook in 300ml or according to packet instructions)
- 1 Zucchini/courgette finely diced
- 1 cup Bell peppers mixture of red, yellow and/or green, finely diced
- ½ Red onion diced
- 1 cup Sweetcorn
- 1 teaspoon Olive oil
- Salt and pepper to taste
- Cilantro/coriander handful
- 1 tablespoon Lemon juice
- ½ teaspoon Lemon zest optional
Instructions
- Heat oil in a pan. You can use a silicone brush to coat the surface of the pan with oil.
- Add diced zucchini/courgettes and cook on medium-high heat for a few minutes, or until slightly caramelised. Stirring intermittently.
- Add diced onions and peppers and cook for 1-2 minutes.
- Stir in the sweetcorn and season with salt and pepper (to taste).
- Add the cooked and drained quinoa and mix with the vegetables.
- Add cilantro/coriander, lemon juice (and lemon zest if using), stir to combine. Serve and enjoy!
Notes
- Rinse the quinoa: rinse before cooking to help get rid of any bitter flavor.
- Adjust seasoning according to preferred taste: add more salt, pepper and lemon zest according to your preference.
- Roast zucchini/courgette first: in this recipe we start with roasting the zucchini first, this enhances its flavor and removes excess water before we add the onions and bell peppers.
Nutrition
Calories: 177kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 15mg | Potassium: 681mg | Fiber: 6g | Vitamin A: 2734IU | Vitamin C: 123mg | Calcium: 36mg | Folate: 95µg | Iron: 2mg | Zinc: 1mg