Mediterranean Quinoa Salad

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Servings: 5 servings
Calories: 319kcal


  • 300 g quinoa (cooked in vegetable stock according to packet instructions)
  • 100 g kale (roughly chopped)
  • 15 sliced black olives
  • 10 sliced sundried tomatoes (rinsed and dried)
  • 100 g pomegranate seeds (optional)
  • 150 g light feta cheese
  • 2 cloves grated garlic
  • Salt & pepper (to taste)


  • Heat a small frying pan on a medium heat and spray well with 1 kcal cooking spray.
  • Add the garlic, olives and sundried tomatoes.
  • Fry for 2-3 minutes stirring occasionally and leave aside.
  • Meanwhile, add the cooked quinoa to a large bowl and stir in the chopped kale.
  • Stir in the sundried tomatoes, garlic and olives.
  • Crumble in the light feta cheese and add the pomegranate seeds.
  • Mix well and store in an airtight container in the fridge.
  • Can be eaten hot or cold so is perfect for lunchboxes.


Calories: 319kcal | Carbohydrates: 43g | Protein: 15g | Fat: 8g