Mediterranean Quinoa Salad (Print Version)
Protein-rich quinoa with vegetables, olives, and feta in a zesty lemon-herb dressing - refreshing and Mediterranean-inspired.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/3 cup red onion, finely chopped
→ Additions
07 - 1/3 cup Kalamata olives, pitted and sliced
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh mint, chopped (optional)
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tsp dried oregano
14 - 1 garlic clove, minced
15 - 1/2 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
# How to Cook:
01 - Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and let cool to room temperature, fluffing with a fork.
02 - In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, parsley, and mint.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning if needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The quinoa soaks up all the Mediterranean flavors while still keeping its delightful little pop, making every bite an adventure in texture.
- You can make it ahead and it actually tastes better the next day, which saved me countless times during busy workweeks when good food seemed impossible.
02 -
- Cooling the quinoa completely before adding other ingredients prevents the vegetables from wilting and the feta from melting into oblivion.
- Adding the dressing while the quinoa is slightly warm helps it absorb all those Mediterranean flavors more deeply, a trick my Greek neighbor shared after tasting my first attempt.
03 -
- Toast the quinoa in a dry pan for 2-3 minutes before cooking to bring out a nutty dimension that elevates the entire salad.
- Massage the red onions with a pinch of salt and a splash of the lemon juice before adding them to the salad, which softens their sharp bite while maintaining their gorgeous color and crunch.