Mediterranean Quinoa Salad
A refreshing and nutritious salad featuring quinoa, fresh vegetables, and herbs, dressed with olive oil and lemon.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- 0.5 cup red onion, finely chopped
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt and pepper
Instructions
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium heat. Once boiling, reduce to low, cover, and simmer for 15-20 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Once the quinoa has cooled, add it to the mixing bowl with the vegetables and herbs.
- Drizzle the dressing over the salad and gently toss everything together until well combined.
- Taste and adjust seasoning with more salt and pepper if needed.
Notes
Serve the salad in a large bowl garnished with extra feta and mint. For individual servings, use mason jars for a chic look.