Description
A vibrant and healthy Mediterranean Quinoa Salad with fresh vegetables, Kalamata olives, and crumbled feta cheese, tossed in a zesty lemon and red wine vinegar dressing. Perfect as a light lunch or a refreshing side dish, this gluten-free and vegetarian salad blends wholesome quinoa with crisp cucumbers, sweet cherry tomatoes, and aromatic herbs.
Ingredients
Scale
Grains
- 1 cup quinoa (rinsed)
- 2 cups water
Vegetables and Herbs
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/3 cup Kalamata olives (pitted and sliced)
- 1/4 cup fresh parsley (chopped)
Dairy
- 1/2 cup crumbled feta cheese
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, bring the rinsed quinoa and water to a boil. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes or until the quinoa grains are tender and all the water has been absorbed. Remove the pan from the heat and allow the quinoa to cool completely.
- Prepare Vegetables: While the quinoa cools, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, slice the Kalamata olives, and chop the fresh parsley. Combine all these vegetables and herbs in a large mixing bowl.
- Mix Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until emulsified and well combined, creating a tangy and flavorful dressing.
- Toss Salad: Add the cooled quinoa and crumbled feta cheese to the bowl with the vegetables. Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure every component is evenly coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Serve cold for a refreshing meal or side dish.
Notes
- This salad can be made up to a day in advance and stored in the refrigerator to enhance the flavors.
- For a vegan alternative, omit the feta cheese or substitute with a plant-based feta-style cheese.
- Ensure quinoa is rinsed well before cooking to remove its natural bitterness.
- Adjust salt and pepper according to personal taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
