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Mediterranean Quinoa Salad

A vibrant bowl of quinoa salad featuring cherry tomatoes, cucumber, red onion, olives, and feta cheese.
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A vibrant and healthy quinoa salad packed with fresh vegetables, herbs, and a zesty lemon dressing. This make-ahead salad is perfect for lunches or as a side dish.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork and let cool completely.
  2. Prepare the vegetables: In a large bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, and halved Kalamata olives.
  3. Add herbs and feta: Stir in the chopped fresh parsley and mint. If using, add the crumbled feta cheese.
  4. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  5. Combine: Add the cooled quinoa to the bowl with the vegetables and herbs. Pour the dressing over the salad and toss gently to combine.
  6. Chill: For best flavor, cover and refrigerate for at least 30 minutes before serving.

Notes

  • For a vegan option, omit the feta cheese.
  • Add chickpeas for extra protein.
  • This salad is excellent for meal prep and can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kingscook.com/quinoa-salad-recipe/