Mediterranean Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (red, yellow, or orange), diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- For the dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional add-ins
- 1 cup chickpeas (canned and drained)
- 1/2 cup chopped artichoke hearts (canned or marinated)
- 1/4 cup pine nuts or slivered almonds, toasted
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
- Add the rinsed quinoa and a pinch of salt.
- Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the dressing.
- Pour the dressing over the quinoa and vegetable mixture and toss everything together until well combined.
- If using optional add-ins like chickpeas or artichoke hearts, gently fold them into the salad.
- If using toasted pine nuts or slivered almonds, sprinkle them over the top of the salad.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 4gSodium: 400mgFiber: 4gSugar: 4g
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