Description
A refreshing and nutritious Mediterranean Quinoa Salad featuring fluffy quinoa, juicy cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese. Tossed in a zesty olive oil and lemon dressing, this salad is perfect as a light meal or a vibrant side dish with a fresh herb twist.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped (optional)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Quinoa: Combine quinoa and water or vegetable broth in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
- Fluff and Cool: Remove saucepan from heat, fluff quinoa with a fork, and allow it to cool slightly to prepare for mixing.
- Prepare the Salad Mixture: In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, parsley, and mint if using.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and black pepper until well combined.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently but thoroughly to ensure even coating. Serve the salad slightly warm or chilled according to preference.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This salad can be stored in the refrigerator for up to 3 days, making it an excellent option for meal prep or picnics.
