Mediterranean Quinoa Salad
A fresh, colorful Mediterranean quinoa salad packed with crisp cucumber, juicy tomatoes, briny olives, and creamy feta. Tossed in a bright lemon-garlic dressing, it’s light, satisfying, and perfect for lunch, meal prep, or a warm-weather side dish.
Follow the steps below to cook the desired recipe
1. Rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove any bitterness.
2. Combine the quinoa and water in a medium saucepan and bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
4. Remove the saucepan from the heat and let the quinoa sit covered for 5 minutes, then fluff it with a fork and spread it out to cool slightly.
5. While the quinoa cools, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl.
6. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley.
7. Add the cooled quinoa to the bowl with the vegetables, then pour the dressing over the top and toss gently until everything is evenly coated.
8. Fold in the crumbled feta cheese carefully so it stays in nice pieces, then taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
9. Serve immediately, or chill for 20 to 30 minutes to let the flavors meld before serving.
1 cup quinoa
2 cups water
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, chopped
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt to taste
Black pepper to taste
