Mediterranean Quinoa Salad
This vibrant and refreshing Mediterranean Quinoa Salad is a perfect light meal, packed with fluffy quinoa, crisp vegetables, briny olives, and creamy feta. Tossed in a bright lemon-herb dressing, it's a quick and easy recipe that's ideal for make-ahead lunches or a healthy weeknight dinner.
Equipment
- Fine-mesh strainer
- Medium saucepan with lid
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Small bowl or jar
- whisk or fork
- Large mixing bowl
- Rubber spatula or large spoon
- Baking sheet (for cooling quinoa)
Ingredients
- 1 cup dry quinoa, rinsed thoroughly
- 1 ¾ cups water or vegetable broth
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup finely diced red onion
- ½ cup Kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice about 1 large lemon
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds until the water runs clear.
- In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and spread it on a baking sheet to cool quickly.
- While the quinoa cools, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and finely dice the red onion. If desired, soak the red onion in cold water for 10 minutes to mellow its bite, then drain.
- Chop the fresh parsley and mint.
- In a small bowl or jar, combine the olive oil, lemon juice, dried oregano, salt, and black pepper. Whisk until emulsified.
- In a large mixing bowl, combine the cooled quinoa, cucumber, tomatoes, bell pepper, red onion, olives, parsley, and mint.
- Pour the dressing over the salad and toss gently with a rubber spatula until everything is evenly coated.
- Gently fold in the crumbled feta cheese.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, make it a day ahead.
Notes
For a protein-packed main course, add grilled chicken or chickpeas. To toast the quinoa for a nuttier flavor, cook the dry quinoa in a skillet over medium heat for 2 minutes before boiling. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The salad is excellent stuffed into warm pita bread with hummus.