Description
A vibrant and healthy Mediterranean Quinoa Salad packed with fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. This nutritious salad is perfect for a light lunch or side dish and is easy to prepare with wholesome ingredients.
Ingredients
Scale
Quinoa Base
- 1 cup uncooked quinoa, rinsed
- 2 cups water
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Cheese
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine rinsed quinoa with 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and let it simmer for about 15 minutes or until the water is fully absorbed and the quinoa is fluffy.
- Cool the Quinoa: Remove the saucepan from heat and allow the quinoa to cool completely. This step ensures that the salad has the right texture and the flavors meld well.
- Prepare the Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped fresh parsley, and mint.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
- Toss the Salad: Pour the dressing over the quinoa mixture and toss gently to evenly coat all ingredients with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. Chilling helps meld the flavors together for a more delicious taste experience.
Notes
- This salad can be prepared a day in advance and stored in the refrigerator to save time and enhance flavor.
- For a vegan alternative, omit the feta cheese or substitute with a plant-based dairy-free alternative.
- Add grilled chicken or chickpeas for additional protein to make it a more substantial meal.
