A vibrant and refreshing salad featuring fluffy quinoa, fresh vegetables, Kalamata olives, and feta cheese, all tossed in a zesty lemon-herb dressing. This wholesome dish brings the flavors of the Mediterranean to your table.
Global Cuisine: A Journey
A vibrant and refreshing salad featuring fluffy quinoa, fresh vegetables, Kalamata olives, and feta cheese, all tossed in a zesty lemon-herb dressing. This wholesome dish brings the flavors of the Mediterranean to your table.
Ingredients
- 1 cup quinoa uncooked
- 2 cups water or vegetable broth
- 1/2 cup cucumber diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/4 cup Kalamata olives pitted and halved
- 1/4 cup feta cheese crumbled
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh mint chopped
- 3 tbsp olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
- 1 clove garlic minced
- 1/2 tsp dried oregano
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 and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
- While quinoa cooks, prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- In a large bowl, combine the cooled, fluffy quinoa with diced cucumber, cherry tomatoes, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
- Pour the dressing over the quinoa and vegetable mixture. Toss gently to combine all ingredients evenly.
- Taste and adjust seasonings as needed. Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
For a complete meal, add grilled chicken, canned tuna, or chickpeas. Leftovers are excellent for lunch and can be stored in the refrigerator for up to 3 days. Adjust lemon and herb quantities to taste for a personalized flavor.
