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- Quinoa and Broth - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth or water - Vegetables and Olives - 1 large cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1 cup bell peppers (mixed colors), diced - 1/2 cup Kalamata olives, pitted and halved - Cheese and Herbs - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - Lemon Dressing Components - Juice of 2 lemons - 3 tablespoons olive oil - Salt and pepper to taste This salad has a bright and fresh flavor. The quinoa adds a nice base. Each vegetable brings its own taste. The feta cheese adds creaminess. The olives give a salty bite. Fresh herbs like parsley and mint add a punch. The lemon dressing ties it all together. It’s simple yet full of flavor. You can use vegetable broth for a richer taste. This salad works well for lunch or dinner. You can also serve it at parties. The colors and textures make it a feast for the eyes. {{ingredient_image_1}} Boiling the Broth or Water Start by bringing 2 cups of vegetable broth or water to a boil in a medium pot. This liquid will give the quinoa great flavor. Simmering the Quinoa Once the broth boils, add 1 cup of rinsed quinoa. Lower the heat to a gentle simmer. Cover the pot and let it cook for about 15 minutes. The quinoa will absorb all the liquid. Fluffing the Quinoa After 15 minutes, remove the pot from heat. Let it sit for a few minutes. Then, use a fork to fluff the quinoa. This makes it light and airy. Chopping Techniques While the quinoa cooks, chop your veggies. Dice 1 large cucumber and 1 cup of bell peppers. Halve 1 cup of cherry tomatoes and finely chop 1/2 of a red onion. Mixing the Vegetables In a large bowl, combine all the chopped vegetables. Add 1/2 cup of Kalamata olives too. This mix adds color and flavor to your salad. Timing for Best Flavor Chop the veggies while the quinoa cooks. This way, everything is ready to mix together when the quinoa cools. Incorporating Quinoa and Vegetables Once the quinoa cools to room temperature, add it to the bowl of veggies. This helps blend the flavors nicely. Preparing the Dressing In a small bowl, whisk together the juice of 2 lemons, 3 tablespoons of olive oil, and salt and pepper. This dressing adds zest to the salad. Tossing and Seasoning Pour the dressing over the quinoa and veggies. Toss gently to mix everything well. Add 1/2 cup of crumbled feta cheese and 1/4 cup each of chopped parsley and mint. Toss lightly again. Taste your salad and adjust salt, pepper, or lemon juice if needed. Let it sit for 15 minutes to let flavors blend. Adjusting Seasoning To make this salad pop, taste it often. Start with salt and pepper. Add more lemon juice if you want it tangy. You can use garlic powder or onion powder for extra flavor. Remember, balance is key. Adding Extra Freshness To boost freshness, add more herbs. Chopped dill or basil works well. You can even mix in arugula for a peppery kick. A handful of spinach adds color and nutrients, too. Presentation Ideas Serve the salad in a large bowl for family-style sharing. For individual servings, use small plates. Garnish with lemon wedges and extra herbs. This makes the dish look fresh and inviting. Pairing with Other Dishes This salad pairs great with grilled chicken or fish. It’s also tasty with pita bread and hummus. For a full meal, consider adding a light soup. The flavors blend well together. Storing for Later Use To store the salad, keep it in an airtight container. It stays fresh for up to three days in the fridge. If possible, store the dressing separately. This keeps the salad crisp. Best Practices for Freshness Always use fresh ingredients when you prep. Rinse your veggies right before use. This helps keep their taste bright. If you make it ahead, add herbs just before serving for the best flavor. Pro Tips Use Fresh Herbs: Fresh parsley and mint enhance the flavor profile of the salad, making it more vibrant and aromatic. Always opt for fresh herbs when possible. Chill Before Serving: Allow the salad to sit in the refrigerator for at least an hour before serving. This resting time helps the flavors meld beautifully. Customize Your Veggies: Feel free to add or substitute other vegetables like zucchini or artichoke hearts based on your preference or seasonal availability. Perfect Quinoa Texture: Rinse the quinoa thoroughly before cooking to remove any bitterness. This step ensures a fluffier and more enjoyable texture. {{image_2}} You can easily swap out grains in this salad. Try using brown rice or farro instead of quinoa. These grains add their own unique flavor and texture. You could also opt for barley for a chewier bite. For vegetables, get creative! Instead of cucumber, use zucchini. Replace cherry tomatoes with diced radishes for a peppery kick. Add artichoke hearts or roasted red peppers for more color and taste. If you want a vegan version, leave out the feta cheese. You can use a vegan cheese alternative or add more olives for creaminess. For gluten-free options, quinoa is already safe! Just confirm your broth is gluten-free too. For lower fat, use less olive oil. You can also skip the feta without losing much flavor. The lemon and herbs offer plenty of zest. Want to boost the flavor? Add fresh dill or oregano to enhance the herb profile. You can also sprinkle in some crushed red pepper for heat. If you're looking for protein, add chickpeas or grilled chicken. Both options make the salad more filling. You could even toss in some shrimp for a seafood twist! To keep your Lemon Herb Mediterranean Salad fresh, store it in an airtight container. This helps keep out air, which can spoil your food. You can also use glass containers or bowls with tight lids. Before sealing, make sure the salad is cool. Warm foods can create moisture, which leads to sogginess. Expected Shelf Life When stored properly, the salad lasts about 3 days in the fridge. After that, the veggies may turn mushy. The quinoa can dry out, and the flavors will fade. Always check for any off smells or changes in texture before eating leftovers. How to Freeze the Salad You can freeze this salad, but it may change in texture. To freeze, place the salad in a freezer-safe container, leaving some space at the top for expansion. Avoid freezing the feta cheese and fresh herbs, as they do not thaw well. Thawing and Reusing Tips When you're ready to eat, take the salad out of the freezer. Let it thaw in the fridge overnight. You can also run it under cold water if you're in a hurry. After thawing, add fresh herbs and feta cheese for the best taste. Enjoy your salad within a week for the best quality. You can make this salad gluten-free easily. Use gluten-free quinoa instead of regular quinoa. Most brands of quinoa are gluten-free, but always check the label. You can also swap the feta cheese for a dairy-free option if needed. This way, you keep the flavors while making it safe for those with gluten issues. Yes, you can prepare this salad in advance. I recommend making it a few hours before serving. This allows the flavors to mix well. Store it in the fridge in a sealed container. It stays fresh for up to two days. Just remember to give it a good stir before serving. You can add several nutritious items to this salad. Consider these options: - Chickpeas: These add protein and fiber. - Avocado: This brings healthy fats and creaminess. - Spinach: This boosts vitamins and adds color. - Nuts or seeds: These provide crunch and extra nutrients. These additions can make your salad even tastier and healthier! This blog post covered how to make a flavorful Lemon Herb Mediterranean Salad. We explored the key ingredients, cooking steps, and tips for best results. Remember to choose fresh ingredients for great taste. Feel free to adjust the recipe to suit your needs, with alternative grains or toppings. Store leftovers well to keep them fresh for another meal. With these steps, you can enjoy a healthy, tasty dish anytime. Happy cooking!

Lemon Herb Mediterranean Salad

A refreshing salad featuring quinoa, fresh vegetables, and a zesty lemon dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1 cup bell peppers (mixed colors), diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 2 units lemons, juiced
  • 3 tablespoons olive oil
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it fluff with a fork.
  • While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the cucumber, cherry tomatoes, red onion, bell peppers, and Kalamata olives.
  • Once the quinoa has cooled to room temperature, add it to the bowl of vegetables.
  • In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper until smooth.
  • Pour the dressing over the quinoa and vegetables, then toss gently to combine.
  • Add the crumbled feta cheese, chopped parsley, and mint, and toss lightly to incorporate.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
  • Let the salad sit for at least 15 minutes at room temperature or refrigerate for up to an hour for the flavors to meld together.

Notes

Serve the salad in a large bowl or individual servings, garnished with extra parsley and lemon wedges for a fresh touch.
Keyword healthy, Mediterranean, quinoa, salad, vegetarian