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Mediterranean Quinoa Salad
Annie Graves

Mediterranean Quinoa Salad

Enjoy the bright, fresh flavors of the Mediterranean with this Quinoa Salad! Packed with veggies, herbs, and a zesty dressing, it’s perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Lunch
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

Quinoa Salad
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber chopped
  • 1/2 cup red bell pepper chopped
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint chopped
  • 1/2 cup crumbled feta cheese optional
The Dressing
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Method
 

  1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
  2. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil, then lower the heat, cover, and simmer for 15 minutes until the quinoa is soft and the water is absorbed.
  3. Remove the saucepan from the heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool completely.
  4. Mix the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl while the quinoa cools. Put away.
  5. After the quinoa cools, add cherry tomatoes, cucumber, red bell pepper, Kalamata olives, red onion, parsley, and mint to the bowl. Toss gently to combine.
  6. Pour the dressing over the quinoa and vegetable mixture, tossing to coat evenly.
  7. Gently fold in the crumbled feta cheese, if using.
  8. Allow the salad to sit for at least 15 minutes for the flavors to meld, or refrigerate for an hour for the best flavor.
  9. Taste and adjust the seasoning, if necessary, before serving.