Description
A refreshing and nutritious Mediterranean Quinoa Salad featuring protein-rich quinoa, fresh vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect for a healthy lunch or light dinner, this salad is easy to prepare, gluten-free, and vegetarian-friendly.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 3/4 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint (optional)
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water thoroughly, then combine it with water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is fully absorbed.
- Rest and Fluff: Remove the saucepan from heat and keep it covered for an additional 5 minutes to let the quinoa steam. Then, fluff it gently with a fork and allow it to cool completely to room temperature.
- Prepare Salad Mix: In a large mixing bowl, combine the cooled quinoa with cherry tomatoes, cucumber, red bell pepper, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, chopped parsley, and optional fresh mint.
- Make Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, and salt and black pepper to your taste until emulsified.
- Toss Salad: Pour the dressing over the quinoa and vegetable mixture. Toss gently but thoroughly until every ingredient is evenly coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for 20 to 30 minutes to allow the flavors to meld beautifully. Serve chilled or at room temperature.
Notes
- This salad can be prepared up to a day in advance; the flavors deepen and intensify as it sits.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Use vegetable broth to cook quinoa for added flavor instead of water.
- Optional fresh mint adds a bright, herbal note but can be omitted if unavailable.
