Mediterranean Quinoa Salad with Tomatoes (Printable)
A vibrant, refreshing salad featuring fluffy quinoa, tomatoes, cucumbers, and olives tossed in a zesty lemon vinaigrette.
# Ingredient List:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 1/2 cups cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, finely diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Additions
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/3 cup feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon black pepper
15 - Salt to taste
# Directions:
01 - Rinse quinoa thoroughly under cold water using a fine mesh strainer.
02 - In a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 12-15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and allow to cool.
03 - In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, olives, and feta cheese.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, black pepper, and salt to taste.
05 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing soaks into the quinoa as it sits, making this one of those rare dishes that actually improves after a day in the fridge.
- You can customize it endlessly with whatever vegetables are looking sad in your produce drawer, which has saved me from food waste countless times.
02 -
- The salad might seem overly wet just after mixing, but give it time - the quinoa continues absorbing liquid as it sits, achieving the perfect texture about 30 minutes later.
- Adding the feta while the quinoa is still slightly warm creates a semi-melted effect that distributes its flavor more evenly throughout the dish.
03 -
- Toast the dry quinoa in the saucepan for 2-3 minutes before adding water to develop a nutty flavor that elevates the entire salad.
- Reserve a small portion of the dressing to drizzle just before serving if the salad has been refrigerated, awakening all the flavors with that final bright note of acid.