Mediterranean Quinoa Salad

Servings: 8

A side dish recipe with quinoa, fresh cucumber, seasoned tomatoes, olives and feta cheese


  • 1 cup white quinoa, uncooked
  • 1/2 teaspoon salt
  • 1 cup diced, seeded, unpeeled cucumber
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 can (2.25 oz each) sliced ripe olives, drained
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped red onion


1 Serving (1/2 cup): Calories 120; Total Fat 4g (Saturated Fat 1g); Cholesterol 6mg; Sodium 359mg; Total Carbohydrate 17g, Sugar 2g, (Dietary Fiber 3g); Protein 4g
% Daily Value: Vitamin A 3%; Vitamin C 7%; Calcium 6%; Iron 7%

*Percent Daily Values are based on a 2,000 calorie diet.


  1. Cook quinoa according to package directions, adding the salt.
  2. Meanwhile, combine cucumber, drained tomatoes, olives, cheese and onion in large bowl; set aside.
  3. Spread cooked quinoa in 13x9-inch baking dish. Cool slightly in refrigerator 5 minutes. Add quinoa to vegetable mixture; toss gently to combine. Serve immediately or refrigerate until cold.