Mediterranean Quinoa Salad with Feta (Printable Version)
Fluffy quinoa tossed with crisp vegetables, tangy feta, and briny olives in a lemon-oregano dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1 red bell pepper, diced
07 - 1/4 cup fresh parsley, chopped
→ Cheese and Olives
08 - 3/4 cup feta cheese, crumbled
09 - 1/2 cup Kalamata olives, pitted and sliced
→ Dressing
10 - 1/4 cup extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - Salt and black pepper, to taste
# Method:
01 - In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 12 to 15 minutes until water is fully absorbed and quinoa is tender. Remove from heat and allow to cool completely.
02 - Fluff the cooled quinoa with a fork and transfer to a large salad bowl.
03 - Add the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, fresh parsley, crumbled feta cheese, and sliced Kalamata olives to the quinoa bowl.
04 - In a small mixing bowl, whisk together extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
05 - Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
06 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Serve chilled or at room temperature.
# Chef's Tips:
01 -
- The quinoa soaks up all the lemony dressing like tiny flavor sponges, making each bite more delicious than the last.
- You can prepare it ahead of time and it actually tastes better after the ingredients have mingled together in the fridge overnight.
02 -
- Always let the quinoa cool completely before adding other ingredients or youll end up with wilted vegetables and melted feta a mistake I made during a rushed lunch prep.
- Slicing the red onion paper-thin changed everything about this salad its presence should be a whisper, not a shout.
03 -
- Toast the quinoa in a dry pan for 2-3 minutes before adding water for a nuttier flavor that elevates the entire salad.
- Massage the red onion with a pinch of salt and a squeeze of lemon juice, then let it sit for 5 minutes to tame its sharpness while maintaining that essential oniony bite.