Mediterranean Quinoa Salad
A nutrient-dense, gluten-free salad rich in fiber, vitamins, and healthy fats, perfect for a refreshing meal.
Ingredients
For the Salad
- 1cupquinoa (uncooked)
- 2cupswater or vegetable broth
- 1cupcherry tomatoes, halved
- 1piecemedium cucumber, diced
- 1piecesmall red onion, finely chopped
- 1/4cupkalamata olives, pitted and sliced
- 1/4cupfeta cheese, crumbled (optional)
- 1/4cupfresh parsley, chopped
- 1/4cupfresh mint, chopped
- 1/4cupred bell pepper, diced
- 1piecemedium avocado, diced (optional)
- 1/2cupchickpeas, cooked or canned (drained and rinsed)
For the Dressing
- 1/4cupextra virgin olive oil
- 2tbsplemon juice (freshly squeezed)
- 1tbspred wine vinegar
- 1clovegarlic, minced
- 1tspDijon mustard
- 1/2tspdried oregano
- Salt and black pepper to taste
How to make Mediterranean Quinoa Salad
Cook the Quinoa
Rinse the quinoa thoroughly under cold water to remove any bitterness.
In a medium saucepan, bring the water or vegetable broth to a boil.
Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff it with a fork and set aside to cool.
Prepare the Salad Ingredients
While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red onion, and red bell pepper, and chop the fresh parsley and mint.
If using feta cheese, crumble it. Dice the avocado just before serving to keep it fresh.
Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, oregano, salt, and black pepper.
Taste and adjust the seasoning if needed.
Assemble the Salad
In a large bowl, combine the cooked and cooled quinoa, cherry tomatoes, cucumber, red onion, red bell pepper, olives, chickpeas, parsley, and mint.
Drizzle the dressing over the salad and gently toss to combine everything evenly.
Add the Final Touches
Top with crumbled feta cheese (if using) and diced avocado.
Gently toss again before serving.
Serve and Enjoy
Serve immediately or chill in the fridge for an hour to allow the flavors to meld. This salad can be stored in an airtight container in the fridge for up to 3 days.
Tips & Tricks
For added protein, you can include grilled chicken, shrimp, or tofu.
Substitute quinoa with other grains like farro, bulgur, or brown rice if desired.
Adjust the herbs to your liking; basil or cilantro can also be great alternatives.