Description
If there’s one dish that feels like a hug from the sun-kissed Mediterranean coast, it’s this vibrant Mediterranean Quinoa Salad. The flavors are fresh, zesty, and bursting with color, making it the perfect dish to celebrate life’s simplest joys. Whether you’re hosting a summer picnic, prepping for a busy week, or looking to brighten up a gloomy day, this salad is your go-to.
The origins of Mediterranean flavors trace back to countries like Greece, Turkey, and Lebanon, where fresh herbs, hearty grains, and tangy dressings reign supreme. Quinoa, while native to South America, has become a global favorite because of its nutty flavor and nutritional punch. This fusion of ancient grains and Mediterranean staples makes this recipe a healthy, modern take on a classic theme.
It’s also one of those meals that gets better as it sits, so it’s ideal for meal prep. The combination of fresh vegetables, hearty quinoa, and a zingy dressing makes this dish not only satisfying but also delightfully refreshing. Let’s dive into this beautiful salad that will soon be a staple on your table.
Ingredients
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For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/3 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup crumbled feta cheese
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For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Cook the Quinoa
Start by cooking your quinoa. Rinse it thoroughly under cold water to remove any bitterness, then combine it with water in a medium saucepan. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and let it cool to room temperature.
2. Prep the Vegetables
While the quinoa cools, chop up your vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the Kalamata olives.
3. Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Taste and adjust the seasoning if needed.
4. Assemble the Salad
In a large mixing bowl, combine the cooled quinoa, chopped vegetables, olives, parsley, and mint. Pour the dressing over the salad and toss everything together until well coated.
5. Add the Feta
Gently fold in the crumbled feta cheese, being careful not to break it up too much.
6. Chill and Serve
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Notes
- If you’re making this salad ahead of time, keep the feta cheese separate and add it just before serving to maintain its texture.
- You can easily make this recipe vegan by omitting the feta cheese or using a plant-based alternative.