Mediterranean Quinoa Salad
A refreshing and nutritious dish made with fluffy quinoa and colorful vegetables, perfect for lunch, dinner, or a healthy snack.
Ingredients
For the salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium cucumber, diced
- 1 bell pepper red or yellow, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/3 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and lower the heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Once cooked, let it cool for a few minutes.
- While the quinoa is cooking, chop the cucumber, bell pepper, cherry tomatoes, and red onion. Place the diced vegetables in a large mixing bowl.
- Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the chopped veggies.
- Toss in the sliced olives and crumbled feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine all the ingredients well.
- Finally, sprinkle fresh parsley on top for an added burst of flavor.
- Enjoy this refreshing quinoa salad immediately or refrigerate for up to a day for flavors to meld.
Notes
Rinse quinoa before cooking to remove its natural coating, which can give it a bitter taste. Customize the salad with your favorite veggies or add protein, like chickpeas or grilled chicken. The salad keeps well in the fridge for up to a day. Adjust the seasoning to your liking!