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- 1 cup quinoa, rinsed and drained - 2 cups water or vegetable broth - 1 cup cucumber, diced - 1 cup cherry tomatoes, halved - 1/2 cup red bell pepper, diced - 1/2 cup red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste When making this Mediterranean Quinoa Salad, I always start with the base: quinoa. Rinsed quinoa is best. It removes the bitter coating. You can cook it in water or vegetable broth for extra flavor. Next, I love adding fresh veggies. Cucumber adds crunch. Cherry tomatoes bring sweetness. Red bell pepper adds color and taste. Red onion gives a nice bite. For that extra punch, I often include Kalamata olives. They bring a salty taste that pairs well. If you like cheese, crumble some feta on top. It adds creaminess. Now, let’s talk about the dressing. I use a mix of olive oil and lemon juice for brightness. Dried oregano gives an earthy flavor. I always finish with salt and pepper to taste. This combo of fresh ingredients makes the salad bright and flavorful. You can find the full recipe in the article as well! Boiling the Quinoa: Start by rinsing 1 cup of quinoa in cold water. This helps remove any bitter taste. In a medium saucepan, add the rinsed quinoa and 2 cups of water or vegetable broth. Bring the mixture to a boil over high heat. Simmering Process: Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You want all the liquid to be absorbed by the quinoa. Cooling the Quinoa: When cooking is done, remove the pot from heat. Let it sit covered for 5 minutes. This step helps steam the quinoa. After that, fluff it with a fork. Set it aside to cool. Chopping Vegetables: While the quinoa cools, prepare your veggies. Dice 1 cup of cucumber and 1/2 cup of red bell pepper. Halve 1 cup of cherry tomatoes and finely chop 1/2 cup of red onion. Make sure each piece is small for easy eating. Mixing the Ingredients: In a large mixing bowl, combine the chopped vegetables with 1/2 cup of Kalamata olives. After the quinoa cools, add it to this mix. Gently toss everything together to combine. Dressing the Salad: In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Pour this dressing over the quinoa salad. Toss the salad again until it's well coated. Finally, stir in 1/4 cup of chopped parsley for a fresh touch. For the full recipe, refer to the section above. Enjoy your vibrant Mediterranean Quinoa Salad! - Seasoning Tips: Start with salt and pepper, then adjust to taste. You can also add garlic powder or smoked paprika for extra depth. - Freshness Boost: Use fresh herbs like basil or mint. They add a nice pop of flavor. Lemon zest also brightens the dish. - Presentation Ideas: Serve the salad in a large bowl or on a colorful platter. Garnish with extra parsley and a sprinkle of feta on top. Add lemon wedges on the side for a fresh touch. - Grain Alternatives: If you want a twist, try couscous or farro instead of quinoa. They provide different textures and flavors. - Vegan Options: If you want a vegan salad, skip the feta cheese. Use avocado for creaminess and extra healthy fats. - Custom Add-ins: You can boost protein by adding chickpeas or grilled chicken. Both options make the salad more filling and satisfying. Feel free to experiment with these tips and variations. They bring fun and flavor to your Mediterranean Quinoa Salad. For more detailed instructions, check out the Full Recipe. {{image_2}} To keep your Mediterranean quinoa salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps it crisp. Always refrigerate the salad if you have leftovers. I recommend using a glass container since it doesn't absorb odors. - Storage Guidelines: Place the salad in a container with a tight lid. Add a layer of plastic wrap if desired. - Shelf Life: The salad lasts about 3 to 5 days in the fridge. Check for freshness before serving. - Freezer Tips: While it's best fresh, you can freeze it. Portion it out in freezer-safe bags. To thaw, move it to the fridge overnight. Some enjoy this salad cold, while others may want it warm. - Enjoying Cold: Serve it straight from the fridge for a refreshing meal. You can add more lemon juice for extra zing. - Warming Up: If you prefer it warm, heat it in a pan over low heat. Stir gently until warm. Avoid overheating, as this may change the texture. This Mediterranean quinoa salad is not just tasty but also easy to store and enjoy later. For the full recipe, check out the details above! Quinoa is a superfood packed with nutrients. It has a great amount of protein, fiber, and vitamins. Each serving gives you about 8 grams of protein. This makes quinoa a perfect choice for vegetarians. It also has about 5 grams of fiber. Fiber helps keep your digestion healthy and can make you feel full longer. Eating quinoa fits well with the Mediterranean diet. This diet focuses on fruits, veggies, whole grains, and healthy fats. Including Mediterranean quinoa salad in your meals can support heart health. It can also help lower cholesterol levels. A serving of quinoa salad has around 200-250 calories. This is great for a light lunch or a side dish at dinner. You get many nutrients without a lot of calories. To make your meal even better, pair the Mediterranean quinoa salad with grilled chicken or fish. These proteins add taste and make the meal more filling. You can also serve it with pita bread and hummus. This combo offers nice flavors and textures. For meal prep, this salad is a great choice. You can make it on Sunday and enjoy it all week. Store it in the fridge in a sealed container. It stays fresh for about 3-5 days. Enjoy it on its own or as a side. You can even add it to wraps for a quick lunch. For a full recipe, check out the detailed cooking instructions and tips to make this dish shine. Can I make this salad ahead of time? Yes, you can! This salad tastes great when made in advance. Just keep it in the fridge. The flavors mix and get better after a few hours. How can I prevent the quinoa from becoming mushy? To avoid mushy quinoa, rinse it well before cooking. Use the right water-to-quinoa ratio. For every cup of quinoa, use two cups of water or broth. Once it boils, reduce the heat and keep it covered. What dressings work well with this salad? A simple olive oil and lemon juice mix works great. You can also try balsamic vinegar or yogurt-based dressings. These add a nice zing to the salad. What can I use instead of feta cheese? If you don't have feta cheese, try goat cheese or omit cheese altogether. You can also use avocado for creaminess. Can I add different vegetables? Absolutely! Feel free to add bell peppers, carrots, or zucchini. Use what you love or what you have on hand. How do I adjust the recipe for more servings? To make more servings, double or triple the ingredients. Keep the same cooking method. Just ensure you have a big enough bowl for mixing! Mediterranean Quinoa Salad is simple and tasty. You learned the essential ingredients and steps from cooking quinoa to mixing the salad. The tips help enhance flavor and ensure a great presentation. You can also adjust this recipe to suit your needs, whether you want it vegan or personalized. Remember to store it properly for fresh leftovers. With high nutrients, this salad fits perfectly into a healthy meal plan. Enjoy making this delicious dish that suits your taste and health goals!

Mediterranean Quinoa Salad

Elevate your meals with a vibrant Mediterranean Quinoa Salad that’s both fresh and flavorful! Packed with colorful veggies, protein-rich quinoa, and a zesty dressing, this healthy dish is perfect for a light lunch or as a side. Discover the step-by-step recipe, along with tips for customization and storage. Click through now to impress your friends and family with this delightful salad that’s as nutritious as it is delicious!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups water or vegetable broth

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over high heat.

    Once boiling, 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 sit covered for 5 minutes. Then, fluff the quinoa with a fork and set it aside to cool.

        In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped red onion, Kalamata olives, and crumbled feta cheese (if using).

          Add the cooled quinoa to the vegetable mixture and gently toss everything together.

            In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and season with salt and pepper to taste.

              Pour the dressing over the quinoa salad and toss again until everything is well coated.

                Stir in the chopped parsley for a fresh finish.

                  Taste and adjust seasoning if necessary before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                      - Presentation Tips: Serve the salad in a large bowl or on a platter. Garnish with extra parsley and a sprinkle of feta cheese on top. You can also add lemon wedges on the side for an extra splash of freshness. Enjoy!