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The key to a great Mediterranean quinoa salad lies in fresh, vibrant ingredients. Here’s what you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Each ingredient adds its own health benefits. Quinoa is a great source of protein and fiber. It helps you feel full longer. Cherry tomatoes boost your immune system with vitamins. Cucumbers keep you hydrated and add crunch. Red onion supports heart health. Kalamata olives provide healthy fats. Feta cheese offers calcium and flavor. Fresh parsley is full of vitamins, and lemon juice adds vitamin C. Feel free to adjust the recipe to fit your taste or dietary needs. If you don’t have quinoa, try using bulgur or couscous. For a lower-fat option, swap feta cheese with a dairy-free version. You can also use green olives instead of Kalamata olives. If you want a different flavor, try adding bell peppers or artichoke hearts. Using fresh herbs gives a bright, clean taste. They enhance the salad’s aroma and flavor. Dried herbs, like oregano, are more concentrated. You can use them when fresh is not available. Just remember to use less. For this salad, I recommend fresh parsley for a pop of color. It also pairs well with the lemon juice and olive oil. To cook quinoa right, start by rinsing 1 cup of quinoa under cold water. This removes the bitter coating called saponin. Next, in a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring this mixture to a boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should be fluffy, and all the liquid will be absorbed. After cooking, remove it from heat and let it cool for a few minutes. In a large mixing bowl, combine several fresh ingredients. Use 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1/2 finely chopped red onion. Add 1/2 cup of sliced Kalamata olives and 1/2 cup of crumbled feta cheese. These ingredients bring vibrant colors and tastes. Once combined, gently mix them to avoid breaking the tomatoes and feta. This mix forms the base of your salad and sets the stage for amazing flavor. Now, let’s make the dressing. In a small bowl or jar, whisk together 1/4 cup of olive oil and 2 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, along with salt and pepper to taste. Whisk until everything blends well. This dressing adds a zesty kick to your salad. Once the quinoa has cooled, add it to the large bowl with the vegetables. Pour the dressing over the salad and toss gently. Finally, fold in 1/4 cup of chopped parsley for freshness. This is how you create a vibrant Mediterranean quinoa salad. For the full recipe, check the details above! To keep your Mediterranean quinoa salad fresh, store it in an airtight container. Place it in the fridge. It can last up to three days. If you want to keep it extra fresh, store the dressing separately. Dress the salad just before you eat it. Want to boost the taste? Try adding some roasted red peppers. They add a sweet, smoky flavor. You could also toss in some chickpeas for extra protein. Nuts like pine nuts or almonds add crunch. Herbs like mint or dill can brighten the dish. Mix and match until you find your favorite combo! You can easily prepare this salad ahead of time. Cook the quinoa and let it cool. Chop the veggies and store them in the fridge. You can even make the dressing a day in advance. When it’s time to eat, combine everything. You’ll have a delicious meal in no time! For the full recipe, check out the detailed steps above. {{image_2}} You can make your Mediterranean quinoa salad heartier by adding protein. Consider chickpeas for a plant-based option. They add a nice texture and flavor. You can also use grilled chicken for a savory twist. Shrimp is another tasty choice. Just sauté it lightly and mix it in. If you want something richer, try adding tuna. It pairs well with the other flavors. Each option gives a new taste. While the lemon-olive oil dressing is classic, feel free to experiment. A tahini-based dressing adds creaminess and depth. Mix tahini with lemon juice and garlic for zest. You can also try a yogurt dressing. It makes the salad creamy and tangy. For a spicy kick, add sriracha or harissa. This adds a fun twist to the dish. Each dressing changes the vibe of the salad! Switching ingredients with the seasons keeps your salad fresh. In summer, add ripe peaches or watermelon for sweetness. In fall, roasted butternut squash adds warmth and flavor. Winter is great for using hearty greens like kale or spinach. In spring, fresh asparagus or snap peas brighten the dish. These swaps not only add flavor but also make the salad colorful. You can enjoy the Mediterranean quinoa salad all year long! For the full recipe, check out the details above. After you make the Mediterranean quinoa salad, let it cool down. Store it in an airtight container. This keeps the flavors fresh and prevents drying out. Place the container in the fridge. This salad tastes better the next day as the flavors blend. You can freeze this salad, but it may change texture. To freeze, pack it tightly into a freezer-safe container. Leave some space for expansion. Try to eat it within three months for the best taste. Thaw it in the fridge overnight before serving. When stored properly, the salad lasts about 3 to 5 days in the fridge. If you see any signs of spoilage, like off-smells or color changes, discard it. For the best taste, enjoy it fresh, but leftovers are great too. Yes, Mediterranean Quinoa Salad is gluten-free. Quinoa itself is a seed, not a grain. It does not contain gluten. Therefore, this salad works well for those with gluten sensitivities. Just ensure the broth or any added ingredients are also gluten-free. Absolutely! To make this salad vegan, simply skip the feta cheese or use a plant-based feta. The other ingredients, like quinoa, vegetables, and olives, are all vegan-friendly. You still get a tasty and nutritious dish without the cheese. Serve Mediterranean Quinoa Salad in a large bowl or on individual plates. For a nice touch, add a sprig of parsley and a lemon wedge. This salad tastes great chilled or at room temperature. It makes a perfect side dish or a light meal. You can also pair it with grilled vegetables or protein for a heartier option. For the full recipe, check out the details above! This blog post shared easy ways to make a tasty Mediterranean quinoa salad. We talked about healthy ingredients and tasty mix-ins. You learned how to cook quinoa, mix flavors, and make a great dressing. I shared tips for storing leftovers and preparing ahead. You can even customize the salad with protein and season swaps. Enjoy this salad at any time. It’s simple, healthy, and full of fresh flavor. So, grab your ingredients and start cooking!

Mediterranean Quinoa Salad

Looking for a fresh and delicious meal? Try my Mediterranean Quinoa Salad, packed with vibrant ingredients and nutrients! This easy recipe guides you through creating a colorful dish that's perfect for any occasion. From cooking quinoa to mixing in seasonal swaps, you'll be inspired to make it your own.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

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 rinsed quinoa and vegetable broth or water. Bring to a boil over medium heat.

    Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and all liquid is absorbed. Remove from heat and let it cool for a few minutes.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, sliced olives, and crumbled feta cheese.

        In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until well blended.

          Once the quinoa has cooled slightly, add it to the large mixing bowl with the other vegetables and ingredients.

            Pour the dressing over the salad and toss gently until everything is evenly coated.

              Finally, fold in the chopped parsley, and give it a final toss.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl or individual plates, garnished with a sprig of parsley and a lemon wedge for a fresh touch. Enjoy chilled or at room temperature!