Mediterranean Quinoa Salad with Feta (Printable)
Fluffy quinoa tossed with crisp vegetables, tangy feta, briny olives, and zesty lemon dressing for a light, nutritious meal.
# What goes in:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 red bell pepper, diced
07 - 1/4 cup fresh parsley, chopped
→ Cheese & Olives
08 - 3/4 cup feta cheese, crumbled
09 - 1/2 cup Kalamata olives, pitted and sliced
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper to taste
# Directions:
01 - In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and let cool completely.
02 - Fluff the cooled quinoa with a fork and transfer to a large salad bowl.
03 - Add cherry tomatoes, cucumber, red onion, bell pepper, parsley, feta cheese, and olives to the quinoa.
04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper until emulsified.
05 - Pour the dressing over the salad and toss gently to combine all components evenly.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The leftovers somehow taste even better the next day, like the flavors have whispered secrets to each other overnight.
- You can prepare it ahead of time and keep it in the fridge, becoming your savior when unexpected guests arrive or hunger strikes with no warning.
02 -
- Always let the quinoa cool completely before adding other ingredients or youll end up with wilted vegetables and melted feta, ruining those crisp textures that make this salad special.
- The salad tastes significantly better after resting for at least 30 minutes, giving flavors time to mingle and develop.
03 -
- The quality of your olive oil makes a remarkable difference in this simple salad, so use the best extra virgin olive oil you can reasonably afford.
- If you toast the quinoa in the dry pan for about 2 minutes before adding water, youll unlock a nutty depth that transforms the entire salad.