Description
A vibrant and healthy Mediterranean quinoa salad bursting with fresh cucumbers, juicy tomatoes, protein-packed chickpeas, briny Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon-herb dressing. Perfect for a light lunch or meal prep, this salad is a delicious way to enjoy a nutritious and satisfying Mediterranean-inspired meal.
Ingredients
Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 English cucumber, diced
- 1½ cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup Kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped parsley
- 2 tbsp chopped fresh mint
Lemon Dressing
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: Rinse quinoa thoroughly under cold water to remove bitterness. In a saucepan, combine quinoa and 2 cups of water or vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes or until quinoa is tender and water is absorbed. Remove from heat and let it cool completely.
- Prepare the Salad Ingredients: While quinoa is cooling, dice the English cucumber, halve the cherry tomatoes, rinse and drain the chickpeas, halve the Kalamata olives, crumble the feta cheese, and chop the parsley and fresh mint. Combine all these ingredients into a large mixing bowl with the cooled quinoa.
- Make the Lemon Dressing: In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined and emulsified.
- Toss the Salad: Pour the lemon dressing over the salad mixture and gently toss everything together to ensure all ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate it for at least 20 minutes to allow the flavors to meld. Serve chilled for a refreshing and flavorful Mediterranean quinoa salad.
Notes
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Add diced avocado for extra creaminess and richness.
- The salad keeps well refrigerated for up to 4 days, making it ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
