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Quinoa salad served in a bowl with mixing spoons
4.70 from 40 votes

Quinoa Salad

This Quinoa Salad is colourful, fresh and super filling as it’s packed with protein and fibre. It's also vegan, gluten free and dairy free.
Prep Time10 mins
Cook Time0 mins
Cooking Quinoa15 mins
Course: lunch, Main Course, Salad
Cuisine: American, australian, Mediterranean
Keyword: fresh, light, protien
Servings: 2
Calories: 398kcal
Author: Ayeh
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  • 1 cup cooked quinoa
  • 2 Persian/Lebanese cucumbers
  • 2 roma tomatoes
  • ½ small red onion
  • ½ large avocado
  • 10 kalamata olives
  • handful fresh mint leaves


  • ½ lemon
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • sea salt and ground black pepper


  • Cook the quinoa and allow it to cool down. Here is my recipe on how to cook Quinoa
  • Dice the cucumbers, tomato, red onion and avocado into small cubes. 
    Dice kalamata olives and into small pieces. Add all to a salad bowl.
  • Add the quinoa and top with freshly chopped mint leaves to the bowl 
  • Pour over the dressing and lemon juice, mix together and enjoy!



Calories: 398kcal | Carbohydrates: 37g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 332mg | Potassium: 747mg | Fiber: 9g | Sugar: 8g | Vitamin A: 823IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 3mg