Description
This vibrant Mediterranean Quinoa Salad bursts with flavors and colors, featuring fluffy quinoa, fresh vegetables, briny olives, and creamy feta tied together with a zesty lemon-herb dressing. Perfect for lunch, dinner, or meal prep.
Ingredients
1 cup uncooked quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
Zest and juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Rinse quinoa thoroughly under cold water.
Bring 2 cups of water or vegetable broth to a boil in a medium saucepan.
Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
Allow the cooked quinoa to cool slightly while preparing the other ingredients.
In a large bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese.
Toss in the chopped parsley.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing.
Pour the dressing over the salad and gently toss to combine with the cooled quinoa.
Refrigerate for at least 20 minutes or up to 2 hours to let the flavors meld before serving. Serve chilled or at room temperature.
Notes
For the best flavor, let the salad rest in the refrigerator for at least 20 minutes before serving.
Feel free to add grilled chickpeas or a can of drained and rinsed chickpeas for added protein.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Method: Stovetop and Raw
- Cuisine: Mediterranean