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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste In this Mediterranean quinoa salad, I use fresh and vibrant ingredients. Quinoa serves as the base. It is a strong grain that packs protein. You will need one cup of rinsed quinoa for this dish. Next, I add two cups of water or vegetable broth. This choice adds flavor. The broth enhances the quinoa's taste. For the fresh flavors, I include one cup of halved cherry tomatoes and one diced cucumber. These veggies add crunch and brightness. Then, I use half a red onion, finely chopped. It contributes a sharp taste. Also, I add half a cup of Kalamata olives, pitted and sliced. They bring a salty kick. To add creaminess, I sprinkle in half a cup of crumbled feta cheese. Feta is key to the dish. It pairs well with the veggies and quinoa. For freshness, I chop a quarter cup of parsley. It adds color and a fresh taste. The dressing is simple. I mix a quarter cup of olive oil with two tablespoons of lemon juice. I also add a teaspoon of dried oregano, salt, and pepper to taste. The dressing ties all the flavors together. Gathering these ingredients will lead you to a bright and tasty salad. {{ingredient_image_1}} To cook the quinoa, first rinse 1 cup of quinoa under cold water. This helps remove any bitter taste. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium pot. Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when it is fluffy and all the liquid is absorbed. Remove the pot from heat, keeping it covered for another 5 minutes. After that, fluff the quinoa with a fork and let it cool to room temperature. While the quinoa cools, prepare your vegetables. You need 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Also, slice 1/2 cup of pitted Kalamata olives and chop 1/4 cup of fresh parsley. Fresh ingredients make a big difference in taste, so choose ripe tomatoes and crisp cucumbers. Use a sharp knife for even cuts, which helps in mixing later. Now it's time to assemble the salad. In a large mixing bowl, combine the cooled quinoa with the prepared vegetables. To make the dressing, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste. Drizzle this dressing over the salad and toss gently to combine everything. Be careful not to mash the ingredients. Finally, sprinkle 1/2 cup of crumbled feta cheese on top for that creamy finish. Enjoy your colorful Mediterranean Quinoa Salad! To boost flavor in your Mediterranean quinoa salad, I suggest using fresh herbs. Basil, mint, and dill work wonders. You can also add spices like cumin or smoked paprika for depth. For the dressing, try using different oils. Avocado oil or sesame oil can change the taste profile nicely. Avoid mushy quinoa by rinsing it well before cooking. This removes excess starch. When cooking, use the right water-to-quinoa ratio. Two cups of water for one cup of quinoa is perfect. To keep your veggies crisp, cut them fresh just before mixing. Adding them at the last minute helps maintain their crunch. Garnishing makes your salad pop. Try using lemon wedges or extra parsley on top. This adds color and freshness. For serving, consider using a clear bowl. This way, you can show off the vibrant colors of the salad. You can also serve it in individual portions for a nice touch. Pro Tips Cooking Quinoa Perfectly: Rinse the quinoa thoroughly before cooking to remove any bitterness. This step enhances the flavor and ensures a fluffier texture. Fresh Ingredients Matter: Use the freshest vegetables and herbs available for the best flavor. Freshness enhances the overall taste of the salad. Chill for Flavor: Allowing the salad to chill in the refrigerator for a couple of hours helps the flavors meld beautifully, making each bite more delicious. Customizable Add-ins: Feel free to add other ingredients like bell peppers, artichokes, or even grilled chicken for a protein boost and extra flavor. {{image_2}} You can change up the protein in your Mediterranean quinoa salad. Adding grilled chicken or shrimp gives it a nice boost. These options add flavor and make the salad more filling. If you prefer a vegetarian meal, use chickpeas instead. They are high in protein and blend well with the other ingredients. Feel free to swap out ingredients based on your taste. You can use goat cheese in place of feta. Goat cheese adds a creamy texture and tangy flavor. You can also mix in seasonal vegetables. Think bell peppers, zucchini, or even roasted asparagus. These swaps keep your salad fresh and interesting. Dressing can really change your salad's flavor. You might try creamy dressings for a rich taste. Greek yogurt dressing or a tahini sauce are great choices. You can also choose homemade dressings for more control. Store-bought dressings work too, but check for added sugars or preservatives. Aim for what fits your taste best. To keep your Mediterranean quinoa salad fresh, store it in the fridge. Use an airtight container to lock in flavor and moisture. This method keeps the salad crisp and tasty. Try to eat the leftovers within three days. If you notice any signs of spoilage, throw it away. When you want to enjoy your leftovers, you can serve them cold or warm. For cold servings, just scoop some out and enjoy. If you prefer it warm, microwave it for 30 seconds. Stir and check the temperature. You can repeat this until it’s hot enough. Remember, the salad is best within three days after making it. Quinoa takes about 15 minutes to cook. First, bring water or broth to a boil. Add the rinsed quinoa and reduce heat. Cover the pot and let it simmer. When done, the quinoa should look fluffy, and all water should be absorbed. Let it sit covered for 5 more minutes. This helps it cool and become even fluffier. Yes, you can make this salad ahead of time. Prepare the quinoa and let it cool. Chop the veggies and mix them in a bowl. Keep the dressing separate until ready to serve. This helps keep the salad fresh and crunchy. You can store it in the fridge for up to 2 hours before serving. Yes, Mediterranean Quinoa Salad is gluten-free. Quinoa is a seed, not a grain. It does not contain gluten, making it safe for those with gluten sensitivity. Enjoy this tasty dish without worry! This Mediterranean quinoa salad is a simple, healthy dish you can enjoy anytime. You learned the key ingredients, how to cook quinoa, and tips for great flavor and texture. We also explored variations and storage advice. In my view, this salad is not just easy to make; it’s also packed with nutrients. Whether you’re serving it as a main dish or a side, it’s sure to please. Enjoy experimenting with different ingredients to make it your own!

Mediterranean Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, olives, and feta cheese, dressed with a light olive oil and lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 unit cucumber, diced
  • 0.5 unit red onion, finely chopped
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a medium-sized pot, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and all liquid is absorbed.
  • Remove the pot from heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and allow it to cool to room temperature.
  • While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red onion, olives, and chopped parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  • Once the quinoa has cooled, add it to the bowl with the vegetables. Drizzle the olive oil dressing over the salad and toss gently to combine.
  • Finally, sprinkle the crumbled feta cheese on top and give it a final, gentle mix.
  • Serve immediately or refrigerate for up to 2 hours for the flavors to meld even more.

Notes

Can be refrigerated for up to 2 hours for enhanced flavor.
Keyword healthy, Mediterranean, quinoa, salad, vegetarian