Mediterranean Quinoa Salad (Print Version)
Enjoy a vibrant blend of quinoa, fresh vegetables, olives, and feta, dressed in lemon-herb. Perfect as a light meal or side.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
→ Additions
07 - 1/3 cup Kalamata olives, pitted and sliced
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 - Thoroughly rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 15 minutes, or until the water is completely absorbed and the quinoa appears tender. Remove from heat and allow to cool to room temperature, then gently fluff with a fork.
02 - In a large mixing bowl, combine the cooled quinoa with the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and the optional chopped fresh mint.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, sea salt, and freshly ground black pepper until well combined.
04 - Pour the prepared dressing over the assembled salad ingredients in the large bowl. Gently toss all components to ensure the dressing evenly coats the salad.
05 - Taste the salad and adjust the seasoning as desired. Serve the Mediterranean Quinoa Salad chilled or at room temperature.
# Expert Suggestions:
01 -
- It’s a complete meal in itself, packed with protein and vibrant veggies, meaning you won’t be hungry an hour later.
- The bright, zesty flavors are incredibly uplifting, making it the perfect antidote to a dreary day or a heavy meal.
02 -
- Don’t skip rinsing the quinoa; I learned the hard way that it really does prevent a slightly bitter, soapy taste.
- Letting the quinoa cool completely is vital; adding warm quinoa to cold vegetables can make the salad soggy.
03 -
- For extra protein, try adding a can of drained and rinsed chickpeas or white beans to the salad.
- Always taste your salad before serving and adjust the seasoning; a tiny pinch more salt or a splash of lemon can truly awaken all the flavors.