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For this Mediterranean quinoa salad, you'll need a variety of fresh and tasty items. The main star is quinoa. It’s a nutty grain packed with protein. I use one cup of rinsed quinoa. You’ll also need two cups of water or vegetable broth to cook it. Other key ingredients include: - Cherry tomatoes for sweetness. - A cucumber for crunch. - Red bell pepper for color. - Red onion for a sharp bite. - Kalamata olives for saltiness. - Feta cheese for creaminess. You probably have some of these items in your kitchen. I use extra virgin olive oil and lemon juice for the dressing. Both add great flavor. You’ll also need dried oregano, salt, and pepper to season the salad. These pantry staples make creating the dressing easy and delicious. Fresh produce makes this salad bright and healthy. Chop up one cup of cherry tomatoes, a diced cucumber, and a diced red bell pepper. I also finely chop half a red onion for a nice kick. Freshness shines through with parsley. I like to add a quarter cup of chopped fresh parsley. It gives a vibrant touch and enhances the flavor. For the full recipe, you can check the details above. Enjoy making this delicious Mediterranean quinoa salad! Start by rinsing 1 cup of quinoa under cold water. This removes the bitter coating called saponin. Next, in a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Lower the heat, cover the pot, and let it simmer for about 15 minutes. The quinoa will absorb the liquid and become fluffy. Once done, remove it from heat and let it cool. While the quinoa cools, grab a large mixing bowl. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced red bell pepper. Then, toss in 1/2 finely chopped red onion, 1/2 cup of sliced kalamata olives, and 1/2 cup of crumbled feta cheese. Finally, sprinkle in 1/4 cup of chopped fresh parsley. This mix brings color and crunch to your salad, making it vibrant and fresh. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste. This dressing adds a zesty flavor that brightens the salad. Taste it, and adjust the seasoning if needed. You want it to be flavorful but not overpowering. Once the quinoa has cooled, fluff it with a fork to separate the grains. Add it to the bowl with the mixed vegetables. Pour the dressing over the salad and gently mix everything together until well combined. Make sure every ingredient is coated in that tasty dressing. Cover the salad and refrigerate for at least 30 minutes. This helps the flavors meld together, making the salad even better. For the full recipe, check out the details above. Enjoy your Mediterranean Quinoa Salad! To boost the taste of your Mediterranean quinoa salad, try adding fresh herbs. Fresh mint or basil adds a nice twist. You can also include a pinch of red pepper flakes for a bit of heat. Don't forget to adjust the lemon juice to your liking. A bit more can brighten the dish. Cooking quinoa is simple, but there are a few key tips. Always rinse your quinoa before cooking. This removes the bitter coating called saponin. Use a ratio of 1 cup quinoa to 2 cups water or broth. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Once it's done, let it sit covered for another 5 minutes. This makes the quinoa fluffy and light. Serve your salad chilled or at room temperature. For a pretty presentation, use a large bowl or individual plates. Garnish with extra parsley and a lemon wedge. This adds color and a fresh touch. You can also pair it with grilled chicken or fish for a complete meal. For a fun twist, serve it in lettuce cups for a crunchy bite. Check out the Full Recipe for more ideas! {{image_2}} You can change ingredients in your Mediterranean quinoa salad. For example, swap out cherry tomatoes for diced bell peppers. You could also use cucumber instead of zucchini for a crunch. If you don’t like feta cheese, try goat cheese or leave it out entirely. Instead of kalamata olives, use green olives for a different taste. These swaps let you personalize the salad to fit your likes. The dressing can change the whole salad. If you want a zestier flavor, use balsamic vinegar instead of lemon juice. You could try adding some Dijon mustard for a creamy texture. For a spicy kick, mix in a pinch of red pepper flakes. You can even make a yogurt-based dressing for a creamy touch. These options keep your salad fresh and exciting. Adding protein makes this salad more filling. You can include grilled chicken or shrimp. If you want a vegetarian option, try chickpeas or black beans. Tofu is another great choice for a plant-based boost. These proteins pair well with the fresh veggies and enhance the flavors of the dish. Check out the Full Recipe for more ideas on how to make this salad your own! After making your Mediterranean quinoa salad, let it cool completely. Once it's cool, transfer it to an airtight container. Store it in the fridge for up to 3 days. The flavors get better as it sits. Just make sure to stir it before serving. You can freeze this salad, but it may change texture. To freeze, place it in a freezer-safe container. It will last for about 1 month. When you’re ready to eat, thaw it overnight in the fridge. The veggies might be softer, but the taste remains good. If you want to warm it up, do so gently. Use the microwave on low heat. Stir every 30 seconds to heat evenly. You can also serve it cold, which many people enjoy. For a fresh touch, add a squeeze of lemon before serving. If you want to know how to make this salad, check out the Full Recipe. Quinoa is a small grain that comes from South America. It is a complete protein, meaning it has all nine essential amino acids. This makes quinoa great for muscle health. It is also high in fiber, which helps digestion. Quinoa is rich in vitamins and minerals, including magnesium, iron, and B vitamins. Eating quinoa can help you feel full and satisfied. Yes, you can make this salad ahead of time. It actually tastes better after letting it sit. The flavors mix and become more vibrant. Just store it in an airtight container in the fridge. I recommend eating it within three days for the best taste and freshness. To make this salad vegan, simply leave out the feta cheese. You can replace it with avocado for creaminess. Another option is to use a vegan cheese alternative. This keeps the salad tasty and satisfying while sticking to a plant-based diet. This salad pairs well with grilled chicken or fish for a hearty meal. It also works great as a side dish with roasted vegetables. You can serve it alongside pita bread and hummus for a light lunch. For a more filling option, add chickpeas or black beans. Yes, quinoa is gluten-free. It is a safe choice for those with gluten intolerance or celiac disease. You can enjoy it without worry. Always check for cross-contamination if you buy pre-packaged quinoa. This ensures it stays safe for those avoiding gluten. You can find the full recipe [here](Full Recipe). You learned about making a tasty Mediterranean Quinoa Salad. We covered key ingredients, step-by-step action, and storage tips. You can tweak flavors with easy swaps and dressing choices. Plus, storing your salad is simple. Keep exploring different flavors and ways to serve this dish. Enjoy making it your own!

Mediterranean Quinoa Salad

Elevate your meal game with this refreshing Mediterranean Quinoa Salad! Bursting with vibrant veggies, creamy feta, and a zesty dressing, it offers a perfect blend of flavors and nutrients. Ideal for meal prep or entertaining, this salad is simple to prepare and even better when chilled. Discover easy steps to make this savory dish everyone will adore. Click through for the full recipe and get ready to impress at your next gathering!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.

    In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, and chopped fresh parsley.

      In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.

        Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables.

          Pour the dressing over the salad and gently mix everything together until well combined. Adjust seasoning with more salt, pepper, or lemon juice as needed.

            Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve in a large bowl or individual plates. Garnish with additional parsley and a wedge of lemon for a fresh touch.