Description

This refreshing and easy-to-make Simple Quinoa Salad is packed with vibrant flavors and wholesome ingredients, perfect for a light lunch or a healthy side dish. Featuring tender quinoa cooked in vegetable stock and combined with cherry tomatoes, cucumber, olives, and creamy feta, the salad is brightened by a zesty lemon and honey dressing, finished with fresh mint for a delightful finish.

Ingredients

Scale

Quinoa Base

200 g quinoa
500 ml vegetable stock

Vegetables & Add-ins

50 g cherry tomatoes, halved
1/2 cucumber, cut into thin semi-circles
100 g pitted olives, halved
100 g feta cheese
15 g fresh mint

Dressing

Zest of 1 lemon
Juice of 2 lemons
6 tbsp olive oil
1 tbsp honey
Sea salt, to taste
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the quinoa: Rinse the quinoa thoroughly in a sieve under cold running water until the water runs clear to remove any bitterness.
Cook quinoa: Place the rinsed quinoa in a pan with the vegetable stock, bring it to a simmer, then cover with a lid and cook for 10-12 minutes or until the quinoa is tender and has absorbed the stock. Drain any excess liquid if necessary.
Make the dressing: While the quinoa is cooking, whisk together the lemon zest, lemon juice, olive oil, honey, sea salt, and freshly ground black pepper in a large bowl until well combined and season to taste.
Combine quinoa and dressing: Once cooked, add the warm quinoa to the dressing and toss thoroughly to coat. Allow it to cool for about 10 minutes to let the flavors meld.
Add vegetables and cheese: Toss through the halved cherry tomatoes, sliced cucumber, olives, and crumbled feta cheese. Finally, scatter fresh mint leaves on top for garnish and added freshness.

Notes

Rinsing quinoa removes the natural coating called saponin, which can give a bitter taste.
Use vegetable stock to add extra flavor to the quinoa during cooking.
Adjust lemon and honey in the dressing to your taste preference for acidity and sweetness.
This salad can be served warm or chilled depending on your preference.
For a vegan version, substitute feta with a vegan cheese alternative or omit it altogether.
The salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.