Mediterranean Quinoa Salad
This vibrant Mediterranean Quinoa Salad is a refreshing and nutritious dish packed with flavors and textures. Perfect as a light meal or a side dish, it features protein-rich quinoa, colorful vegetables, and a zesty dressing that brings it all together.
Equipment
- 1 pot with a lid
- 1 strainer
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 medium cucumber diced
- 1 medium bell pepper red or yellow, diced
- 1 cup cherry tomatoes halved
- ½ medium red onion finely chopped
- ½ cup kalamata olives pitted and sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- Rinse the quinoa under cold water using a strainer to remove any bitterness.
- In a pot, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- Fluff the quinoa with a fork and allow it to cool for a few minutes.
- In a large mixing bowl, combine the cucumber, bell pepper, cherry tomatoes, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- Add the cooled quinoa to the vegetable mixture and pour the dressing over the top. Toss everything together until well combined.
- Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Add grilled chicken or chickpeas for added protein.
Feel free to customize the vegetables based on your preferences or seasonal availability.