Sassy Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Sassy Mediterranean Quinoa Salad

Alyssa Reinbolt
Course Meal Prep, Side Dish
Servings 4


  • 1 cup Quinoa
  • 2 Limes zest and juice
  • 2 oz Feta Cheese crumbled
  • 2 oz Kalamata Olives chopped with brine
  • ¼ cup Fresh Parsley stems removed and chopped


  • After rinsing quinoa and preparing it to be cooked, in a medium saucepan, toast the quinoa on medium heat with cooking spray for 2-3 minutes.
  • Add 2 cups of low sodium chicken broth and bring to a boil. Cover and reduce heat to a low and simmer until all the liquid has been absorbed. (About 15-20 minutes). Set aside, away from the heat for 5 minute before uncovering and fluffing with a fork.
  • Start to combine the lime zest, juice, feta cheese, chopped olives and fresh parsley until well combined. Season with black pepper to taste.