Mediterranean Quinoa Salad
A colorful and nutritious salad featuring fluffy quinoa, crunchy vegetables, and creamy feta, all tossed in a light olive oil dressing.
Ingredients
For the Base
- 1 cup quinoa Rinse under cold water before cooking
- 2 cups water For cooking quinoa
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled Can substitute with goat cheese or omit for dairy-free
- 1/4 cup fresh parsley, chopped Use fresh for best flavor
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice Can be substituted with apple cider or balsamic vinegar
- to taste salt and pepper Adjust according to preference
Instructions
Preparation
- Rinse the quinoa under cold water. This step removes bitterness and adds fluffiness.
- In a pot, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low. Cover and let simmer for about 15 minutes until cooked.
- While the quinoa cools, chop the cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Once the quinoa has cooled, add it to a large bowl with the prepared vegetables. Pour dressing on top and toss to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad can be made ahead and stored for up to 4 days. Garnish with fresh parsley and serve with lemon wedges.