Vibrant Greek Quinoa Salad

$- 1 cup quinoa, thoroughly rinsed - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, roughly chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon dried oregano - Salt and freshly ground pepper to taste First, rinse the quinoa in cold water. This step removes any bitter taste. Next, bring 2 cups of vegetable broth or water to a boil in a medium saucepan. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. After the liquid is absorbed, remove it from heat but leave it covered for another 5 minutes. This steaming step makes the quinoa fluffy. Fluff it gently with a fork when done. While the quinoa cools, chop your fresh vegetables. Dice the cucumber and bell pepper, halve the cherry tomatoes, and finely chop the red onion. Add all these veggies to a large mixing bowl. Then, add the Kalamata olives, crumbled feta cheese, and chopped parsley. Stir gently to mix all the ingredients well. This colorful mix brings joy to the salad. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper. Whisk until the dressing is well blended. This dressing balances the salad flavors. Once the quinoa has cooled slightly, add it to the bowl with the veggies and cheese. Drizzle the dressing over the top. Use a large spoon to toss everything together gently. Make sure all ingredients are coated with dressing. Taste the salad and adjust seasoning if needed. You can add more lemon juice, salt, or pepper based on your taste. For best flavor, cover and refrigerate the salad for at least 30 minutes. This allows the ingredients to meld nicely. Enjoy your vibrant dish! {{ingredient_image_2}} To achieve fluffy quinoa, rinse it well. Rinsing removes the bitter coating called saponin. After rinsing, boil the quinoa in broth or water. I recommend two cups of liquid for one cup of quinoa. Once it boils, lower the heat and cover. Let it simmer for about 15 minutes. After cooking, remove the pot from heat but keep it covered. Let it steam for an extra five minutes. This step is key. It helps the quinoa become fluffy and light. Once the time is up, use a fork to fluff it gently. For the best presentation, serve the salad in wide, shallow bowls. This lets the colors shine. You can garnish with lemon wedges and fresh parsley. A drizzle of high-quality olive oil adds flavor and a nice shine. Pair this salad with grilled chicken or fish for a full meal. You can also enjoy it as a side dish with pita bread and hummus. To store leftovers, place the salad in an airtight container. This keeps the flavors fresh. Make sure to cool the salad to room temperature first. Then, seal it tightly. I recommend using glass or BPA-free plastic containers. They work well and help avoid any strange flavors from plastic. How long does the salad last? When stored properly, your Greek quinoa salad stays fresh for about 3 to 5 days in the fridge. Check for signs of spoilage before eating. Look for changes in color or an off smell. If the vegetables seem mushy, it’s best to throw it away. Enjoy your salad while it’s fresh for the best taste! Pro Tips Cooking Quinoa Perfectly: Ensure you rinse the quinoa thoroughly before cooking to remove its natural coating, saponin, which can impart a bitter taste. This will result in a fluffier and more delicious grain. Vegetable Freshness: Choose the freshest vegetables possible for the best flavor and texture. Seasonal produce not only enhances the taste but also boosts the nutritional value of your salad. Dressing Variations: Feel free to customize the dressing by adding a teaspoon of Dijon mustard or a dash of red wine vinegar for an extra kick. This can elevate the overall flavor profile of the salad. Make-Ahead Option: This salad can be made a day in advance. Just keep the dressing separate until you're ready to serve to prevent the vegetables from becoming soggy. {{image_4}} Quinoa is a superfood packed with protein. One cup gives you about 8 grams of protein. It also has all nine essential amino acids, making it a complete protein. Quinoa is high in fiber, which helps with digestion and keeps you feeling full. Plus, it has iron, magnesium, and B vitamins that boost your health. Fresh vegetables in this salad add even more benefits. Cherry tomatoes are full of vitamins A and C. They help your immune system and skin health. Cucumbers are refreshing and hydrating. They have low calories, making them perfect for weight loss. Bell peppers add a sweet crunch and vitamin C. Red onions have antioxidants that can reduce inflammation. A serving size for this salad is about one cup. This recipe serves four, making it great for a small gathering. If you want to serve more people, simply double the ingredients. Keep the same ratios for the dressing to keep the taste balanced. For larger groups, consider making a big batch. You can also let guests customize their salads. Set out extra toppings like more feta, olives, or veggies. This way, everyone can enjoy their perfect bowl of Greek quinoa salad! Yes, you can prepare this salad ahead. It tastes even better after chilling. To meal prep, cook the quinoa and chop the veggies in advance. Store the quinoa and veggies in separate containers. Mix everything together just before serving for the best taste. Yes, quinoa is gluten-free. It is a great choice for those with gluten allergies. Quinoa is a seed, not a grain, making it a safe option. It is high in protein and fiber, which helps keep you full. If you have dietary restrictions, quinoa is a fantastic base for many dishes. You can easily personalize this salad. Here are some fun ideas: - Add grilled chicken or shrimp for extra protein. - Swap feta for avocado or olives to change the flavor. - Mix in different veggies like carrots or spinach for variety. - Try adding nuts or seeds for a crunchy texture. - Use a different dressing, like balsamic vinaigrette, for a new taste. This blog post provides a clear guide to making a delicious quinoa salad. You learned about key ingredients like quinoa, fresh vegetables, and feta cheese. I shared simple steps to cook quinoa and prepare the salad, along with a tasty dressing. Tips for serving and storing the salad enhance its flavor and freshness. With options for substitutions and variations, you can make this dish your own. Finally, knowing the health benefits of its ingredients makes this salad a smart choice. Enjoy creating your perfect quinoa salad!$

A refreshing and colorful salad packed with quinoa, vegetables, and feta cheese, perfect for a healthy meal.

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Prep Time 15

Cook Time 15

Total Time 1

Course Salad

Cuisine Greek

Servings 4

Calories 250 kcal

Ingredients

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
0.5 medium red onion, finely chopped
0.5 cup Kalamata olives, pitted and halved
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, roughly chopped
1 tablespoon dried oregano
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
to taste salt and freshly ground pepper

Instructions

In a medium saucepan, bring 2 cups of vegetable broth or water to a rapid boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes, or until all the liquid is absorbed. After cooking, remove it from the heat but keep it covered for an additional 5 minutes to steam. Fluff the quinoa gently with a fork.
In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, and chopped parsley. Stir gently to combine the ingredients.
In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, and a pinch of salt and pepper until well blended.
Once the quinoa has cooled slightly, add it to the bowl with the mixed vegetables and cheese. Drizzle the dressing over the salad and use a large spoon to toss everything together gently, ensuring all ingredients are well-coated with the dressing.
Taste the salad and adjust the seasoning if necessary. You can enhance the flavor with more lemon juice, salt, or pepper according to your palate.
For optimal flavor, cover the salad and refrigerate it for at least 30 minutes to allow the ingredients to meld together beautifully before serving.

Notes

For an appealing presentation, serve the salad in wide, shallow bowls and garnish with lemon wedges and parsley.

Keyword Greek, healthy, quinoa, salad, vegetarian