Description
A vibrant and refreshing Mediterranean quinoa salad packed with fresh vegetables, tangy feta, and a zesty lemon-oregano dressing. This healthy, filling, and easy-to-make salad is perfect for a light lunch, meal prep, or a nutritious side dish.
Ingredients
Salad
- 1 cup uncooked quinoa
- 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
- Generous handful little tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- Handful kalamata olives, pitted
- 2 tablespoons red onion, chopped
- 3.5 ounces cubed feta cheese (preferably packed in oil and herbs)
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red vinegar
- 1/2 teaspoon dried oregano (or more to taste)
- Salt and pepper, to taste
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water. Cook the quinoa according to package directions, typically by simmering one part quinoa with two parts water until the water is absorbed, about 15-20 minutes. Once cooked, fluff with a fork and let it cool to room temperature.
- Prepare Vegetables: While the quinoa cooks, slice the cucumbers and halve the little tomatoes. Chop the red and green bell peppers, pit and add the kalamata olives, and finely chop the red onion. Add all these ingredients into a large salad bowl.
- Combine Quinoa and Vegetables: Once the quinoa has cooled, add it to the large bowl with the vegetables. This step ensures the quinoa won’t make the salad wilt or get soggy.
- Make and Add Dressing: In the salad bowl, pour in the olive oil, lemon juice, red vinegar, and dried oregano. Toss everything together to combine. Season generously with salt and pepper, adjusting according to your taste preferences since quinoa is not cooked with salt.
- Finish and Serve: Gently fold in the cubed feta cheese. You can serve this salad immediately or chill it in the refrigerator for an hour or more to let the flavors meld together. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Rinsing quinoa before cooking helps remove its natural bitterness.
- For added protein, consider tossing in chickpeas or grilled chicken.
- This salad can be customized with other Mediterranean veggies like artichoke hearts or sun-dried tomatoes.
- The salad tastes even better after chilling as the flavors meld.
- Use fresh lemon juice for best flavor in the dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
