Mediterranean Quinoa Salad
Transport your taste buds to the sun-drenched shores of the Mediterranean with this vibrant and exceptionally flavorful Quinoa Salad...
Ingredients
- 1 cup quinoa, rinsed well
- 2 cups water or vegetable broth
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved or quartered
- 1/2 medium red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 4-6 oz feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/4 cup extra-virgin olive oil
- Juice of 1-2 lemons (to taste)
- 1-2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool completely.
- 2. Prepare the vegetables: While the quinoa is cooking and cooling, chop the cucumber, tomatoes, red onion, olives, parsley, and mint.
- 3. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
- 4. Assemble the salad: In a large salad bowl, combine the cooled quinoa, diced cucumber, tomatoes, red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint (if using).
- 5. Dress the salad: Pour the vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
- 6. Chill (optional but recommended): For best flavor, cover the salad and refrigerate for at least 15-30 minutes before serving to allow the flavors to meld. If making ahead, you might want to add the feta cheese just before serving to keep it from getting too soft.
- 7. Serve: Taste and adjust seasoning if needed (more salt, pepper, or lemon juice). Serve chilled or at room temperature.
