A refreshing and nutritious Mediterranean quinoa salad, packed with fresh vegetables, herbs, and a zesty lemon dressing. Perfect for a healthy lunch or a light dinner, it’s easy to make and bursting with flavor.
Mediterranean Quinoa Salad
A refreshing and nutritious Mediterranean quinoa salad, packed with fresh vegetables, herbs, and a zesty lemon dressing. Perfect for a healthy lunch or a light dinner, it's easy to make and bursting with flavor.
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 1 medium cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 cup bell pepper diced (any color)
- 1/2 cup Kalamata olives pitted and halved
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Rinse quinoa thoroughly under cold water. Combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
- While quinoa cools, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, dice the bell pepper, halve the pitted Kalamata olives, and chop the fresh parsley.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper to create the dressing.
- In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
- Pour the dressing over the salad ingredients. Toss gently to combine everything thoroughly. Taste and adjust seasonings as needed. Serve immediately or chill for at least 30 minutes to allow the flavors to meld. Enjoy!
Notes
For an extra protein boost, add grilled chicken, chickpeas, or canned cannellini beans. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Adjust lemon juice and salt to your taste.
