Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Fluffy quinoa tossed with crisp vegetables and a tangy lemon dressing makes a refreshing side.

Total 1 hr Makes 6 servings Calories 280/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This salad combines nutty quinoa with cucumber, tomatoes, red onion, and feta, finished with a bright lemon-oregano dressing. It travels well and holds up in the fridge, making it a dependable choice for packed lunches, potlucks, or a light dinner alongside grilled chicken or fish.

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 English cucumber, diced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 red onion, finely diced
  • 1/2 cup kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Combine rinsed quinoa and water in a 6-quart saucepan. Bring to a boil over high heat.

  2. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

  3. Remove from heat and let quinoa sit covered, then fluff with a fork and spread onto a baking sheet to cool to room temperature.

  4. While quinoa cools, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.

  5. In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make the dressing.

  6. In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, olives, feta, parsley, and mint.

  7. Pour the dressing over the salad and toss gently to coat evenly.

  8. Cover and chill in the refrigerator before serving to let flavors meld.

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    Mediterranean Quinoa Salad

    This salad combines nutty quinoa with cucumber, tomatoes, red onion, and feta, finished with a bright lemon-oregano dressing. It travels well and holds up in the fridge, making it a dependable choice for packed lunches, potlucks, or a light dinner alongside grilled chicken or fish.

    1 hr 6 servings 280 cal

    Ingredients

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1 English cucumber, diced
    • 1 1/2 cups cherry tomatoes, halved
    • 1/2 red onion, finely diced
    • 1/2 cup kalamata olives, pitted and halved
    • 3/4 cup feta cheese, crumbled
    • 1/4 cup fresh parsley, chopped
    • 2 tablespoons fresh mint, chopped
    • 1/3 cup extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon dried oregano
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Combine rinsed quinoa and water in a 6-quart saucepan. Bring to a boil over high heat.

    2. 2

      Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed.

    3. 3

      Remove from heat and let quinoa sit covered, then fluff with a fork and spread onto a baking sheet to cool to room temperature.

    4. 4

      While quinoa cools, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.

    5. 5

      In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper to make the dressing.

    6. 6

      In a large bowl, combine cooled quinoa, cucumber, tomatoes, red onion, olives, feta, parsley, and mint.

    7. 7

      Pour the dressing over the salad and toss gently to coat evenly.

    8. 8

      Cover and chill in the refrigerator before serving to let flavors meld.