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To make this salad, you need a few key ingredients that bring bright flavors and textures. Here's what you'll need: - 1 cup quinoa, rinsed and drained - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 bell pepper (red or yellow), diced - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled (optional) - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients create a colorful and tasty salad. The quinoa serves as a great base. It is light yet filling. The veggies add crunch and freshness, while olives and feta give a salty kick. You can make this salad your own by adding optional ingredients. Some ideas include: - Avocado for creaminess - Chickpeas or black beans for protein - Artichoke hearts for extra flavor - Spinach or arugula for greens Feel free to experiment with what you like. Customizing keeps the salad fresh each time you make it. Fresh herbs and spices can elevate your salad. Here are some great options: - Fresh basil for a sweet note - Mint for a refreshing twist - Dill for a unique flavor Using fresh herbs adds depth to the dish. They also make the salad look beautiful. Don't be afraid to mix and match herbs to find your favorite combination. For the full recipe, check out the Easy Mediterranean Quinoa Salad . Start by rinsing one cup of quinoa under cold water. This will help remove bitterness. Next, add the quinoa to a medium saucepan with two cups of water or vegetable broth. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pan. Let it simmer for 15 to 20 minutes. You will know it's ready when the quinoa is fluffy and the water is absorbed. After cooking, take it off the heat and let it cool slightly. While the quinoa cooks, you can prepare your fresh vegetables. Gather your ingredients: one cup of halved cherry tomatoes, one diced cucumber, half a finely chopped red onion, and one diced bell pepper, either red or yellow. You can also add half a cup of Kalamata olives, pitted and sliced, and a quarter cup of chopped fresh parsley. Place all these vegetables in a large mixing bowl. This mix adds bright colors and crunchy textures to your salad. In a small bowl, whisk together a quarter cup of olive oil, two tablespoons of lemon juice, one teaspoon of dried oregano, and a sprinkle of salt and pepper. This dressing will bring all the flavors together. Once the quinoa has cooled, add it to the bowl with the vegetables. Pour the dressing over the quinoa salad. Toss everything gently until all the ingredients are well combined. If you like, you can sprinkle crumbled feta cheese on top before serving. This step adds a creamy touch to the dish. For the full recipe, refer to the beginning of this article. To cook quinoa perfectly, rinse it first. Rinsing removes the bitter coating called saponin. Next, use a 2:1 ratio of liquid to quinoa. I often use vegetable broth for added flavor. Bring the water or broth to a boil. Then, lower the heat and cover. Cook for about 15 to 20 minutes. The quinoa is done when it’s fluffy and the liquid is gone. Let it cool before mixing it into your salad. If you have leftovers, store them in an airtight container. Place them in the fridge right away. The salad stays fresh for up to three days. You might notice the quinoa absorbs some dressing. If it seems dry, add a splash of olive oil or lemon juice before eating. This will bring back the flavor and moisture. Taste your salad before serving. You may want to add more salt or lemon juice. If you like more spice, add crushed red pepper flakes. Personalizing the flavor makes the salad your own. Don’t be afraid to experiment! Try adding fresh herbs for extra zing. For the complete recipe, check out Full Recipe. {{image_2}} You can make this salad even heartier by adding protein. Here are some ideas: - Grilled chicken: This adds great flavor and makes it filling. - Chickpeas: These are a perfect plant-based choice. They add texture and protein. - Shrimp: Cooked shrimp gives a nice touch of seafood flavor. - Tofu: For a vegan option, cubed tofu soaks up the salad dressing well. Feel free to mix and match! Adding protein not only makes the dish more filling but also packs in more nutrients. The dressing makes a big difference in flavor. While the basic olive oil and lemon dressing is fresh and zesty, you can try others, like: - Balsamic vinaigrette: This adds a sweet and tangy twist. - Tahini dressing: This adds a rich, nutty flavor that is creamy. - Yogurt dressing: A cool yogurt-based dressing gives a nice contrast to the salad. Experiment with different dressings to suit your taste. Just remember to keep it light, so it doesn’t overwhelm the fresh ingredients. Using seasonal vegetables not only enhances flavor but also keeps the salad fresh. You can swap out ingredients based on what’s available: - Spring: Add asparagus or peas for a bright touch. - Summer: Use zucchini or corn for a sweet crunch. - Fall: Roasted sweet potatoes or butternut squash add warmth. - Winter: Kale or Brussels sprouts give a hearty feel. Using seasonal vegetables keeps your salad vibrant and interesting throughout the year. Check out the Full Recipe for more ways to customize your salad! To keep your Easy Mediterranean Quinoa Salad fresh, store it in an airtight container. This will help keep flavors intact and prevent spoilage. Place the salad in the fridge right after serving. When you are ready to eat it again, use a fork to fluff it up. If the salad seems dry, add a splash of olive oil or lemon juice to bring back its freshness. The salad can last about 3 to 5 days in the fridge. However, some ingredients have shorter shelf lives. Here’s a quick guide: - Quinoa: Lasts up to 5 days. - Fresh veggies: About 3 days. - Feta cheese: About 5 days if you keep it sealed. - Olives: Lasts well for a week or more. Always check for any changes in smell or texture before eating. If you want to keep your salad longer, you can freeze it. However, I don’t recommend freezing the salad with the fresh veggies. They can become mushy when thawed. Instead, freeze just the quinoa and dressing. When you want to eat it, thaw it in the fridge overnight. Then, mix in fresh veggies and enjoy! For the full recipe, check back to make sure you have all the steps right. You can use rice or couscous as a substitute for quinoa. Both options work well. If you want a low-carb choice, try cauliflower rice. Each substitute brings a unique flavor and texture. Make sure to adjust the cooking time based on what you choose. Yes, this salad is gluten-free! Quinoa is a great grain for those avoiding gluten. Just ensure any added ingredients, like dressings or feta, are also gluten-free. Always check labels if you buy pre-made items. This salad stays fresh for about 3 to 5 days in the fridge. Store it in an airtight container. The flavors will blend more as it sits. If you notice any change in smell or texture, it’s best to toss it out. For the full recipe, check the earlier section. This blog post shared ingredients and steps for an Easy Mediterranean Quinoa Salad. You learned about key ingredients and how to customize your dish. We covered tips for cooking quinoa and storing leftovers too. Finally, I discussed variations to make your salad shine. Embrace these ideas and create a unique salad. Enjoy fresh flavors and healthy options. Your meal will be tasty and satisfying.

Easy Mediterranean Quinoa Salad

Looking for a refreshing and nutritious dish? Try this Easy Mediterranean Quinoa Salad that's perfect for any meal! Loaded with fresh ingredients like cherry tomatoes, cucumbers, and Kalamata olives, this salad is not only delicious but also quick to prepare. In just 35 minutes, you can create a colorful and satisfying dish that will impress your family and friends. Click through to discover the full recipe and elevate your salad game!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 bell pepper (red or yellow), diced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil over high heat, then reduce to low and cover. Simmer for 15-20 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

    While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, sliced olives, and chopped parsley.

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

        Once the quinoa has cooled, add it to the bowl of vegetables. Pour the dressing over the quinoa salad and toss gently until all ingredients are well combined.

          If using, sprinkle crumbled feta cheese on top before serving.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6