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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 medium red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and sliced - 1/4 cup fresh parsley, finely chopped Quinoa is a superfood. It is full of protein and nutrients. Rinse it well before cooking to remove bitter flavors. The vegetable broth adds depth. You can use water if you need to. Cherry tomatoes bring fun color and sweetness. Cucumbers add crunch and freshness. Bell peppers are great for taste and texture. Red onion gives a nice bite. Feta cheese adds creaminess and saltiness. Kalamata olives give a briny flavor. Fresh parsley adds a pop of green and freshness. - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is key for flavor. Extra virgin olive oil is the best choice. It is rich and adds healthy fats. Fresh lemon juice gives brightness. Oregano brings a classic Mediterranean taste. Salt and pepper enhance all the other flavors. Mix these well to make a smooth dressing. - Other vegetables (e.g., spinach, arugula) - Protein options (e.g., chickpeas, grilled chicken) - Additional toppings (e.g., nuts, seeds) Feel free to customize your salad. Spinach or arugula adds green and earthy flavors. Chickpeas or grilled chicken boost protein. Nuts or seeds add crunch and healthy fats. These options make your salad even more filling. {{ingredient_image_2}} To start, bring 2 cups of vegetable broth or water to a boil in a medium saucepan. Once it bubbles, add 1 cup of rinsed quinoa. Lower the heat, cover the pan, and let it simmer for 15 minutes. The quinoa is ready when the grains are fluffy and the liquid is absorbed. Remove it from the heat and fluff it with a fork. Then, transfer the quinoa to a bowl and let it cool. In a large mixing bowl, take the cooled quinoa and add the chopped veggies. Include 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, and 1/2 finely chopped red onion. Next, add 1/2 cup of crumbled feta cheese, 1/4 cup of sliced kalamata olives, and 1/4 cup of finely chopped fresh parsley. Mix everything until well combined. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Make sure to whisk until the dressing is smooth and emulsified. This helps all the flavors blend well. Now, pour the dressing over the quinoa mixture. Gently toss all the ingredients together. This helps ensure every bite is coated in that tasty dressing. Taste the salad and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to fit your taste. For the best flavor, let the salad sit at room temperature for about 30 minutes. This resting time helps all the flavors meld together. Enjoy it chilled or at room temperature! Rinsing quinoa is key. It removes the bitter coating called saponin. Place quinoa in a fine mesh strainer. Rinse it under cold water for 1-2 minutes. This step makes a big difference in taste. Cooking quinoa to the right texture is also important. Use a ratio of 1 cup of quinoa to 2 cups of vegetable broth or water. Bring the liquid to a boil. Then, reduce the heat and cover. Let it simmer for about 15 minutes. The quinoa is ready when it’s fluffy and all the liquid is gone. Fluff it with a fork and let it cool. To amplify the dressing, add more lemon juice or a splash of vinegar. You can also mix in some Dijon mustard for a tangy kick. This will make the salad even tastier. Using fresh herbs adds extra zest. Parsley is great, but you can also try mint or basil. Chop them finely and mix them in. Fresh herbs brighten the dish and make it pop. The best temperature for serving is room temperature. This allows all the flavors to blend well. You can also chill it in the fridge for a refreshing bite. For garnishing, serve the salad in a large, shallow dish. Top it with extra olives and parsley sprigs. Drizzle some olive oil on top for a nice finish. This makes the dish look even more appealing. Pro Tips Cooling the Quinoa: After cooking, spread the quinoa on a baking sheet to cool quickly and prevent it from clumping together. Ingredient Variations: Feel free to add other ingredients like roasted vegetables, chickpeas, or avocado for extra flavor and nutrition. Make-Ahead Tips: This salad keeps well in the fridge for up to three days, making it a perfect make-ahead meal for busy weeks. Fresh Herbs: Substitute or mix different herbs like mint or basil to give your salad a unique twist. {{image_4}} You can easily switch out some ingredients to make this salad your own. Try using different grains like couscous or farro. These options add unique textures and flavors. If you want to change the cheese, consider goat cheese or mozzarella. They bring a creaminess that pairs well with the fresh veggies. To give your salad a Mediterranean twist, add sun-dried tomatoes. Their rich flavor boosts the overall taste. Alternatively, for a Southwest vibe, mix in black beans and corn. This change offers a hearty feel and a burst of color. Using seasonal vegetables can enhance your salad. In summer, add fresh zucchini or bell peppers. In fall, try roasted butternut squash or beets. Pick what’s fresh at your market to keep things interesting. This way, your salad stays exciting and connects with the season. To store leftovers, place the salad in an airtight container. This helps keep the salad fresh. You can use glass or plastic containers. Glass containers are great since they do not retain odors. Always cover the container well to keep moisture in. If you want to freeze the salad, it’s best to leave out the dressing. The salad can last about 2 to 3 months in the freezer. When ready to eat, let it thaw in the fridge overnight. After thawing, add the dressing and mix well before serving. The salad stays fresh for up to 3 days in the fridge. After that, check for signs of spoilage. If you see any discoloration or smell bad, it’s best to toss it. Always trust your senses when checking food freshness. Yes, you can make this salad a day in advance. Prepare the salad without the dressing. Store it in the fridge in a sealed container. Add the dressing just before serving. This keeps the salad fresh and crisp. If you cannot eat quinoa, try using rice or couscous. Both are easy to cook and tasty. For a gluten-free option, use millet or brown rice. These grains give a nice texture. You can add chickpeas or black beans for a protein boost. Grilled chicken or shrimp also works well. These options keep the flavors bright and delicious. You can even sprinkle some nuts for extra crunch and protein. Yes, this salad is gluten-free. Quinoa is a gluten-free grain. All the other ingredients are also safe for gluten-intolerant diets. Enjoy this salad without worry if you have gluten issues. Serve this salad in a large, shallow bowl. Garnish it with extra olives and parsley for color. Drizzle some olive oil on top for a nice finish. This salad can be served chilled or at room temperature. Pair it with grilled meats or seafood for a complete meal. This Mediterranean quinoa salad combines fresh ingredients, healthy proteins, and vibrant flavors. You learned how to prepare it step by step—from cooking quinoa to mixing in veggies. I included tips for enhancing flavors and storing leftovers, so this dish fits your needs. In the end, you can adjust this salad to suit your taste and enjoy it any time. Whether it’s a side or a main meal, this salad offers a nutritious and delicious option. Now, get cooking and savor every bite!

Mediterranean Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium bell pepper (red or yellow), diced
  • 0.5 medium red onion, finely chopped
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup kalamata olives, pitted and sliced
  • 0.25 cup fresh parsley, finely chopped
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth (or water) to a rolling boil over medium-high heat. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes. The quinoa is done when the grains are fluffy and the liquid has been fully absorbed. Remove from heat and fluff the quinoa with a fork. Transfer to a bowl and let it cool to room temperature.
  • In a large mixing bowl, combine the cooled quinoa with the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, crumbled feta cheese, sliced kalamata olives, and chopped fresh parsley.
  • In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and freshly ground black pepper until the dressing is emulsified and well combined.
  • Pour the dressing over the quinoa mixture. Gently toss all the ingredients until everything is evenly coated with the dressing.
  • Taste the salad and adjust the seasoning as necessary, adding more salt, pepper, or lemon juice to suit your personal preference.
  • For the best flavor, let the salad rest at room temperature for 30 minutes before serving. This allows the flavors to meld beautifully. The salad can be served chilled or at room temperature, making it perfect for any occasion.

Notes

For an attractive presentation, serve the salad in a large, shallow dish and garnish with extra olives, parsley sprigs, and a drizzle of olive oil on top.
Keyword healthy, Mediterranean, quinoa, salad, vegetarian