Mediterranean Quinoa Salad
Mediterranean Quinoa Salad
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
For the Salad
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Combine the rinsed quinoa, vegetable broth, and 1/2 teaspoon of salt 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.
⏱️ 15 min
- 2
Once cooked, remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a baking sheet or large plate to cool completely.
⏱️ 10 min
- 3
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, 1/4 teaspoon of salt, and black pepper until well combined.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
⏱️ 5 min
- 5
Pour the lemon-herb dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 6
Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Quinoa Salad
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
For the Salad
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Combine the rinsed quinoa, vegetable broth, and 1/2 teaspoon of salt 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.
⏱️ 15 min - 2
Once cooked, remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and spread it out on a baking sheet or large plate to cool completely.
⏱️ 10 min - 3
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, 1/4 teaspoon of salt, and black pepper until well combined.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, finely diced red onion, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
⏱️ 5 min - 5
Pour the lemon-herb dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 6
Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
⏱️ 30 min