Mediterranean Quinoa Salad Feta (Printable Version)
Vibrant quinoa with fresh vegetables, feta, and zesty lemon-oregano dressing for a light, flavorful meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Dairy
08 - 1/2 cup feta cheese, crumbled
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
# Step-by-Step:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender. Remove from heat and allow to cool to room temperature.
02 - In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, crumbled feta, parsley, and mint.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper in a small bowl or jar until well blended.
04 - Pour dressing over the salad mixture and toss gently to evenly coat all ingredients.
05 - Taste and adjust seasoning as desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It's like a refreshing breeze on a plate that feels like a whispered secret from the Mediterranean coast
- The combination of quinoa and tangy feta makes it a satisfying but light meal you'll crave again and again
02 -
- Don't skip rinsing quinoa – it can taste bitter if you do
- Letting the quinoa cool completely before mixing preserves the salad's crisp texture and freshness
03 -
- Toast the quinoa briefly in a dry pan before cooking to add a nutty depth
- Use freshly squeezed lemon juice for the brightest dressing flavor that makes the salad come alive