Serves 4-6 people | Prepared in 30 mins | Difficulty: Easy
This vibrant Mediterranean Quinoa Salad is a refreshing mix of fluffy quinoa, crisp cucumbers, juicy cherry tomatoes, and briny kalamata olives, all tossed in a tangy lemon-olive oil dressing. With the creamy feta adding a rich, salty contrast, each bite is a burst of Mediterranean flavors that’s both hearty and healthy. Perfect as a light meal or a side dish to any main course.
Ingredients
- 200 g (1 cup) quinoa
- 480 ml (2 cups) water
- 1 medium cucumber, diced
- 250 g (1 1/2 cups) cherry tomatoes, halved
- 1 small red onion, finely chopped
- 100 g (3.5 oz) feta cheese, crumbled
- 50 g (1/4 cup) kalamata olives, pitted and sliced
- 1 bell pepper, diced
- 15 g (1/4 cup) fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
Instructions
1. Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
2. Prepare the Vegetables
While the quinoa is cooling, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, chop the red onion, and dice the bell pepper.
3. Assemble the Salad
In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, bell pepper, kalamata olives, feta cheese, and parsley.
4. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
5. Mix and Serve
Pour the dressing over the salad and toss well to combine. Serve immediately or refrigerate for up to 2 hours to let the flavors meld together.
