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- 1 cup quinoa (rinsed and drained) - 2 cups water or vegetable broth - 1 cup cherry tomatoes (halved) - 1 medium cucumber (diced) - 1/2 medium red onion (finely chopped) - 1 bell pepper (diced) - 1/2 cup Kalamata olives (sliced) - 1/2 cup feta cheese (crumbled) - 1/4 cup fresh parsley (chopped) When I make this Easy Mediterranean Quinoa Salad, I start with the main ingredients. Quinoa is my base. It’s packed with protein and fiber. I rinse and drain it well to remove the bitter coating. Then, I cook it in either water or vegetable broth for extra flavor. Next, I add fresh veggies. Cherry tomatoes bring sweetness and a pop of color. The cucumber adds a crisp texture. I love using red onion for its sharp taste, and a bell pepper adds crunch and vibrancy. For added flavor, I often include Kalamata olives. Their briny taste elevates the dish. Crumbled feta cheese adds a creamy touch. Fresh parsley gives a bright finish to the salad. This salad is colorful, fresh, and full of life. You can find the full recipe above to create this delightful dish at home! To start, grab a medium saucepan. Combine 1 cup of rinsed quinoa with 2 cups of water or vegetable broth. Bring the pot to a boil over high heat. Once it bubbles, reduce the heat to low and cover. Let it simmer for 15 to 20 minutes. The quinoa will become fluffy when all the liquid is absorbed. After cooking, remove it from heat. Fluff the quinoa with a fork and set it aside to cool a bit. While the quinoa cooks, it’s time to chop your veggies. In a large mixing bowl, add the following: - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 medium red onion, finely chopped - 1 bell pepper, diced - 1/2 cup Kalamata olives, pitted and sliced - 1/4 cup fresh parsley, coarsely chopped Gently mix these ingredients together. This colorful blend adds fresh flavor and crunch to your salad. Next, let’s make the dressing. In a small bowl, whisk together: - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - A pinch of sea salt and freshly ground black pepper Whisk until well combined. This dressing ties all the flavors together beautifully. Once the quinoa has cooled to a warm temperature, you can combine everything. Add the quinoa to the bowl of mixed vegetables. Drizzle the dressing over the top and toss gently until everything is evenly coated. If you want an extra touch, sprinkle 1/2 cup of crumbled feta cheese on top before serving. For the full recipe, check out the details above. Enjoy your refreshing Mediterranean quinoa salad! To get fluffy quinoa, always fluff it with a fork once it’s done cooking. This helps separate the grains, making it light and airy. Let it cool properly before mixing it with the veggies. If it's too hot, it may wilt them. You can easily adjust the dressing to fit your taste. Add more lemon juice for tang or extra olive oil for richness. To make it vegan or dairy-free, simply skip the feta cheese. You can also replace it with avocado or a nut-based cheese for creaminess. Use a decorative serving dish to make your salad stand out. A bright bowl or a rustic platter adds charm. Garnish the salad with whole Kalamata olives or fresh parsley. This not only looks good but also adds a burst of color and freshness. {{image_4}} You can make your Mediterranean quinoa salad heartier by adding protein. Chickpeas are a great choice. They add a nice texture and flavor. Just rinse and drain them before mixing in. For meat lovers, grilled chicken works well too. It adds a savory taste that pairs nicely with the other ingredients. If you prefer a vegetarian option, try tofu. You can cube and sauté it for a warm twist. The dressing can change the whole vibe of your salad. A lemon tahini dressing brings a creamy, nutty flavor. Just mix tahini with lemon juice, water, and a pinch of salt. For something sweeter, a balsamic vinaigrette is a good alternative. Combine balsamic vinegar with olive oil and a touch of honey for a delightful twist. You can also play with seasonal ingredients. In summer, add fresh zucchini or bell peppers for crunch. In fall, switch in roasted butternut squash or brussels sprouts for warmth. Adjust your salad for holiday themes by adding pomegranate seeds for color and sweetness. For festive gatherings, sprinkle a few nuts for added crunch and flavor. These variations keep your Mediterranean quinoa salad exciting and fresh. For the full recipe, check out the link. To keep your Easy Mediterranean Quinoa Salad fresh, store it in an airtight container. This helps lock in flavors and keeps the salad crisp. I recommend using glass containers for better taste and easy visibility. Make sure to chill it within two hours of making it. This keeps bacteria away and keeps it safe to eat. You can freeze quinoa salad if you need to store it for longer. First, let it cool completely. Then, pack it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. When you want to eat it, thaw it overnight in the fridge. For a quick thaw, you can place it in cold water for about an hour. The shelf life of your salad mainly depends on its ingredients. When stored properly in the fridge, it lasts about 3-5 days. Ingredients like cucumbers and tomatoes may lose their crunch over time. The feta cheese, if used, can also change in texture. Always check for any off smells or changes in color before serving. For best results, enjoy it fresh. For the full recipe, check out the earlier section. To make quinoa fluffy, rinse it well before cooking. Rinsing removes natural saponins, which can make quinoa taste bitter. Use a fine mesh strainer to rinse the quinoa under cold water for about two minutes. After rinsing, cook it in two cups of water or vegetable broth. Bring the liquid to a boil, then reduce the heat. Cover the pot and let it simmer for 15 to 20 minutes. Once the liquid is gone, remove it from heat. Fluff the quinoa with a fork to separate the grains. This process ensures a light and fluffy texture. Yes, quinoa is gluten-free. It is a great option for those with gluten sensitivities or celiac disease. Quinoa is a seed, not a grain, making it safe to eat. It packs a lot of protein and nutrients too. One cup of cooked quinoa has about 8 grams of protein, making it a filling choice. Plus, it contains fiber, iron, and magnesium. Always check for cross-contamination if you buy packaged quinoa. This ensures it stays gluten-free. Absolutely! You can make this quinoa salad ahead of time. It stores well in the fridge for up to three days. To keep it fresh, place it in an airtight container. If you plan to add feta cheese, add it just before serving. This keeps it from getting soggy. You can also prep the vegetables and dressing separately. Combine everything when you are ready to eat. This makes meal prep easy and convenient. This quinoa salad recipe is both easy and flexible. You learned how to cook quinoa, prepare fresh veggies, and mix your favorite dressings. Don't forget to try optional add-ins for extra flavor. Storing leftovers properly ensures you can enjoy this salad later. Remember, quinoa is gluten-free and perfect for meal prep. As you experiment with variations, have fun and make it your own!

Easy Mediterranean Quinoa Salad

Discover the ultimate refreshing Mediterranean quinoa salad that’s perfect for any occasion! Packed with vibrant vegetables, fluffy quinoa, and a zesty dressing, this salad is not just delicious but also a healthy option for lunch or dinner. Learn how to create this colorful dish in just a few simple steps. Click through to explore the full recipe and impress your friends and family with this delightful Mediterranean treat!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1/2 medium red onion, finely chopped

1 bell pepper (choose either red or yellow), diced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, coarsely chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Sea salt and freshly ground black pepper, to taste

Instructions
 

Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and either water or vegetable broth. Bring the mixture to a vigorous boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes. Cook until the quinoa is fluffy and all the liquid is absorbed. Remove from heat, fluff with a fork, and allow it to cool slightly.

    Prepare Vegetables: While the quinoa is cooking, get your vegetables ready. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, diced bell pepper, sliced Kalamata olives, and chopped parsley. Stir gently to incorporate.

      Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, a pinch of sea salt, and freshly ground black pepper until well combined.

        Combine the Salad: Once the quinoa has cooled down to a warm temperature (not hot), add it to the bowl of mixed vegetables. Drizzle the prepared dressing over the quinoa mixture and toss gently until everything is evenly coated and combined.

          Add Feta: If you choose to use feta cheese, sprinkle the crumbled feta over the top of the salad just before serving for an added layer of flavor.

            - Presentation Tips: Transfer the salad to a large serving platter or bowl for a beautiful presentation. Garnish with a few whole Kalamata olives and additional parsley leaves for a fresh touch. Serve chilled or at room temperature.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6