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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1/2 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper, to taste Quinoa is a great source of protein and fiber. It helps keep you full. Tomato is rich in vitamins A and C. It gives a fresh taste. Cucumbers are hydrating and low in calories. They add crunch. Bell peppers are high in vitamin C. They support your immune system. Red onion contains antioxidants. It may help with heart health. Kalamata olives add healthy fats. They give a salty flavor. Feta cheese offers calcium and protein. It adds creaminess. Parsley is full of vitamins. It helps with digestion. Olive oil is heart-healthy. It contains good fats. Lemon juice adds vitamin C. It brightens the salad. Oregano has anti-inflammatory properties. It enhances the flavor. You can swap quinoa for couscous or farro for a different base. Use any broth you prefer, like chicken broth. If you don’t like cherry tomatoes, use diced regular tomatoes. Instead of cucumber, try zucchini or radishes. You can use any color bell pepper you have. For a milder flavor, use green onions instead of red onion. If you want a different type of olive, try green olives. If you can't find feta, try goat cheese. Fresh herbs like cilantro or basil can replace parsley. Use avocado oil if you want a different flavor. For a zesty twist, use lime juice instead of lemon juice. To start, rinse 1 cup of quinoa under cold water. This step helps remove any bitterness. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium pot. Bring this mix to a boil over high heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer. Cook for 15 minutes or until the liquid is gone. After that, remove it from heat and let it sit for 5 minutes, covered. Fluff the quinoa with a fork and let it cool to room temperature. In a large mixing bowl, it's time to bring the salad together. Add the cooled quinoa to the bowl. Next, toss in 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. You can use red or yellow bell pepper, whichever you prefer. Also, add 1/2 finely chopped red onion, 1/2 cup of pitted and sliced kalamata olives, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley. Mix all the ingredients gently until they are well combined. For the dressing, take a small bowl. Whisk together 1/4 cup of olive oil, 3 tablespoons of lemon juice, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Once mixed, pour the dressing over the quinoa salad. Toss everything gently to coat the salad evenly with the dressing. After tasting, adjust the seasoning if you need to. Cover the salad and chill it in the refrigerator for at least 30 minutes. This chill time lets the flavors blend nicely. To get the best texture, rinse your quinoa well. This removes bitter saponins. Use a medium pot for cooking. Combine 1 cup of quinoa with 2 cups of water or broth. Bring it to a boil, then lower the heat. Cover and let it simmer for 15 minutes. After cooking, let it sit for 5 minutes. This helps it become fluffy. Fluff it gently with a fork. Let it cool to room temperature before mixing. Add flavor with fresh herbs and spices. I love using parsley and oregano. They brighten the salad. You can also add fresh lemon juice for a zesty kick. Drizzle olive oil to give it richness. For a touch of saltiness, include feta and kalamata olives. Taste your salad before serving. Adjust seasoning with salt and pepper as needed. Serve your Mediterranean quinoa salad in a large bowl. Garnish it with extra parsley and whole olives. This adds color and makes it look nice. Drizzle a bit more olive oil just before serving for added flavor. You can enjoy it as a main dish or a side. Pair it with grilled chicken or fish for protein. This salad is great for picnics and potlucks! {{image_2}} You can easily make this salad vegetarian or vegan. To keep it vegetarian, just leave out the feta cheese. It adds creaminess but isn’t essential. For a vegan option, swap feta for vegan cheese or avocado. Avocado gives a rich texture and healthy fats. This way, you still enjoy a fresh and tasty salad. Want to add protein? Grilled chicken works well. It adds a nice flavor and keeps the dish hearty. If you prefer plant-based options, use chickpeas. They are full of protein and blend perfectly with the salad. You can also use canned chickpeas for easy prep. Just rinse and toss them in! Change the salad with the seasons! In summer, add fresh corn or zucchini. Both bring sweetness and crunch. In fall, try roasted sweet potatoes or butternut squash. These veggies add warmth and depth to the dish. You can mix and match ingredients to suit your taste! Explore these options to keep your Mediterranean quinoa salad fresh and exciting. To keep your Mediterranean Quinoa Salad fresh, store it in an airtight container. This helps lock in flavor and keep ingredients crisp. If you have extra dressing, store it separately. This way, the salad won’t get soggy. When stored properly, your quinoa salad lasts about 3 to 5 days in the fridge. You can enjoy the flavors for several days. Just make sure to check for any signs of spoilage before eating. You can serve this salad cold or at room temperature. If you prefer it warmed, gently heat it in a pan on low. Be careful not to overheat, as it can change the texture. Many enjoy it cold right from the fridge, especially on hot days. Yes, you can make this salad ahead of time. I often prepare it a day before serving. It tastes even better after it sits. The flavors mix well and develop more depth. Just store it in an airtight container in the fridge. When ready, give it a quick stir before serving. The dressing in this recipe is perfect. It combines olive oil, lemon juice, and oregano. This mix adds a bright and fresh taste. You can also try a balsamic vinaigrette for a different twist. Both dressings enhance the salad’s vibrant flavors. Yes, this salad is gluten-free. Quinoa is a great grain choice for gluten-free diets. All the other ingredients, like vegetables and feta cheese, are also gluten-free. This makes it a safe option for those with gluten sensitivities. Enjoy this fresh and tasty salad worry-free! This post covered key points for making Mediterranean Quinoa Salad. We explored essential ingredients and their health benefits. I shared tips to enhance flavor and texture. You learned substitutions, storage methods, and serving ideas. These quick recipes offer great options for any meal. Enjoy experimenting with variations to suit your taste and diet. Make this dish your own, and savor every bite!

Mediterranean Quinoa Salad

Discover the vibrant flavors of Mediterranean Quinoa Salad with this easy recipe! Packed with fresh ingredients like cherry tomatoes, cucumber, and feta cheese, this nutritious dish is perfect for a light lunch or a side at dinner. Quick to prepare and full of healthy goodness, it's a must-try for any salad lover. Click through to explore the full recipe and impress your friends with this delightful Mediterranean twist!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1/2 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper, to taste

Instructions
 

In a medium pot, combine the quinoa and water or vegetable broth. Bring to a boil over high heat.

    Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

      Fluff the quinoa with a fork and allow it to cool to room temperature.

        In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, feta cheese, and parsley.

          In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

            Pour the dressing over the quinoa salad and toss gently to combine all ingredients evenly.

              Taste and adjust seasoning if necessary.

                Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour (chill time included) | 4 servings

                    - Presentation Tips: Serve in a large salad bowl, garnished with extra parsley and a few whole olives on top for a pop of color. Drizzle a little more olive oil just before serving for added richness.