Mediterranean Quinoa Salad
Ingredients
- • 200 g quinoa
- • 480 ml vegetable broth
- • 300 g cherry tomatoes, halved
- • 200 g cucumber, diced
- • 150 g red bell pepper, diced
- • 80 g red onion, finely diced
- • 100 g kalamata olives, pitted and halved
- • 120 g feta cheese, crumbled
- • 30 g fresh parsley, chopped
- • 15 g fresh mint, chopped
- • 60 ml extra virgin olive oil
- • 60 ml fresh lemon juice
- • 2 cloves garlic
- • 5 ml dried oregano
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove any bitterness.
- 2
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed.
- 3
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and spread on a baking sheet to cool completely.
- 4
While quinoa cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, finely dice the red onion, and halve the olives.
- 5
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the dressing.
- 6
In a large mixing bowl, combine the cooled quinoa with all the chopped vegetables, olives, crumbled feta, parsley, and mint.
- 7
Pour the dressing over the salad and toss gently but thoroughly to ensure everything is well coated.
- 8
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- 9
Serve immediately at room temperature, or refrigerate for at least 30 minutes to allow flavors to meld together.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant salad is perfect for meal prep or entertaining—the flavors actually improve after a few hours in the fridge, and you can easily customize it with grilled chicken or chickpeas for extra protein."
