Description
A refreshing and healthy Mediterranean-inspired quinoa salad loaded with fresh vegetables, herbs, and a zesty lemon dressing.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Let cool.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Chill the salad longer for more developed flavor.
- Use vegan feta or omit cheese for a vegan version.
- Add chickpeas for extra protein.