Discover a refreshing and vibrant mediterranean quinoa salad that is perfect for a healthy lunch or a light side dish. This is a recipe full of fresh ingredients such as vegetables, briny olives and creamy feta cheese and tossed together in a zesty lemon vinaigrette. It’s a simple yet flavorful dish that comes together in no time.
This delicious mediterranean quinoa salad is not only easy to make but also incredibly versatile. The recipe is a great idea whether you are prepping meals to take the week or you are short of time and in need of a filling meal. It is gluten-free, rich in flavour and texture, and good.
Why You’ll Love This Recipe
This salad is a celebration of fresh, wholesome ingredients. The crunchy cucumbers, juicy tomatoes and sharp red onion are the best accompaniments of the nutty tasting quinoa. Paying attention to the tastes and textures, each bite will give you a delicious combination of flavours and textures leaving you feeling satiated and full of energy.
Furthermore, this dish is incredibly adaptable. You can customize it however you like, or add a protein such as chickpeas to bulk it out. This is partly why it is a go-to recipe; when you want to make it, it is always good, and so easy to make.
Ingredients
And the following is what you must have in order to make this yummy salad.
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 20 minutes | 35 minutes |
Serves: 4-6
For the Salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
Follow these simple steps to assemble your salad.
- Use the rinsed quinoa together with the water or broth in a medium saucepan to cook the quinoa. Bring the mixture to a boil.
- Lower the heat to a low setting and then cover the saucepan and allow it to simmer away (approximately 15-20 minutes) until all the liquid is saturated.
- Off the heat, allow the cooked quinoa to rest with its lid still on, 5 minutes. Then fork it and turn into a large bowl to cool.
- Prepare the vinaigrette while the quinoa cools. Whisk in a small bowl or jar the olive oil, lemon juice, red wine vinegar, and dried oregano. Season with salt and pepper.
- Add diced cucumber and halved cherry tomatoes, red onion, and the Kalamata olives to the cooled quinoa into the large bowl.
- Drizzle the dressing on the salad, and turn the salad to make sure it is all evenly coated.
- Add fresh parsley and crumbled feta cheese just prior to serving.
Tips and Tricks
To make the best mediterranean quinoa salad, keep these helpful tips in mind.
Wash the Quinoa: It is important that you always rinse your quinoa before cooking. This basic procedure removes the natural coating that is known as saponin and would produce a bitter or soapy taste.
Chill the Quinoa: Once the quinoa has been cooked, it should be cooled and made to room temperature then the fresh vegetables can be added in. This stops the cucumbers or being soft and the feta cheese melting into the salad.
Add Flavor with Broth: Add flavor to your quinoa by cooking in broth rather than water: use either vegetable or chicken broth. It lends an awesome flavor to the bottom of the salad.
Make ahead: This is the kind of salad that is made better on the second day. It could be ready a few hours, or even a day earlier so that the flavor combinations taste delicious.
A Perfect, Healthy Lunch
This mediterranean quinoa salad recipe is a fantastic way to enjoy a nutritious and flavorful meal. It’s packed with protein, fiber, and fresh ingredients that will keep you full and satisfied.
Hope you enjoy making this easy children friendly dish. Give this recipe a try and let us know what you think! If you like it, plz leave a comment, rate it or share it with your friends and family on social media.
Frequently Asked Questions (FAQ)
Can I make this quinoa salad ahead of time?
Yes, absolutely. This salad is perfect for meal prep. It is possible to keep it stored in the refrigerator in an airtight container. After several hours, the taste will even intensify and will become even more gourmet.
What are some good additions to this salad?
This recipe is very versatile. For extra protein and fiber, consider adding a can of rinsed chickpeas (garbanzo beans). You can add other greats such as diced bell peppers, fresh mint or a handful of baby spinach.
How do I store leftover mediterranean quinoa salad?
Leftovers can be stored in a refrigerator, in an airtight container, up to 3-4 days. Its vegetables will remain fairly crisp, which is why it will be excellent in the form of lunches during the week.
Ingredients
For the Salad:
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Use the rinsed quinoa together with the water or broth in a medium saucepan to cook the quinoa. Bring the mixture to a boil.
- Lower the heat to a low setting and then cover the saucepan and allow it to simmer away (approximately 15-20 minutes) until all the liquid is saturated.
- Off the heat, allow the cooked quinoa to rest with its lid still on, 5 minutes. Then fork it and turn into a large bowl to cool.
- Prepare the vinaigrette while the quinoa cools. Whisk in a small bowl or jar the olive oil, lemon juice, red wine vinegar, and dried oregano. Season with salt and pepper.
- Add diced cucumber and halved cherry tomatoes, red onion, and the Kalamata olives to the cooled quinoa into the large bowl.
- Drizzle the dressing on the salad, and turn the salad to make sure it is all evenly coated.
- Add fresh parsley and crumbled feta cheese just prior to serving.
Notes
Wash the Quinoa: It is important that you always rinse your quinoa before cooking. This basic procedure removes the natural coating that is known as saponin and would produce a bitter or soapy taste.
Chill the Quinoa: Once the quinoa has been cooked, it should be cooled and made to room temperature then the fresh vegetables can be added in. This stops the cucumbers or being soft and the feta cheese melting into the salad.
Add Flavor with Broth: Add flavor to your quinoa by cooking in broth rather than water: use either vegetable or chicken broth. It lends an awesome flavor to the bottom of the salad.
Make ahead: This is the kind of salad that is made better on the second day. It could be ready a few hours, or even a day earlier so that the flavor combinations taste delicious.