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- 1 cup quinoa, rinsed Quinoa is the star of this salad. It adds protein and fiber. Rinsing it removes any bitter taste. - 2 cups vegetable broth (or water) Use broth for more flavor. Water works if you want a lighter taste. - 1 cup cherry tomatoes, halved These add sweetness and color. You can also use grape tomatoes if you prefer. - 1 cucumber, diced Cucumbers bring crunch and freshness. Pick English or Persian cucumbers for a mild flavor. - 1 red bell pepper, diced This adds a sweet crunch. You can swap it for a green pepper for a sharper taste. - 1/2 red onion, finely chopped Red onions give a nice bite. If too strong, use green onions or shallots instead. - 1/2 cup Kalamata olives, pitted and sliced Olives add a salty depth. You can use green olives if you want a different flavor. - 1/2 cup feta cheese, crumbled Feta gives a creamy texture. For a dairy-free option, try vegan feta or omit it. - 1/4 cup fresh parsley, chopped This herb adds freshness. You could use basil or mint for a different twist. - 2 tablespoons olive oil Olive oil adds richness. For a lighter option, use avocado oil. - 1 tablespoon lemon juice Lemon juice brightens the dish. Lime juice is a great substitute for a zesty kick. - 1 teaspoon dried oregano Oregano brings warmth and earthiness. You can use Italian seasoning if you prefer. - Salt and pepper to taste These enhance all the flavors. Adjust to your liking for the best taste. Each ingredient plays a role in creating a flavorful and healthy salad. You can mix and match based on your taste or dietary needs. Check the Full Recipe for detailed instructions on how to bring this dish together! To start, you need to prepare the quinoa. This step is simple. - Boil the quinoa: In a medium saucepan, mix 1 cup of quinoa with 2 cups of vegetable broth or water. Place it on the stove over medium-high heat. Bring it to a boil. - Simmer: Once it boils, lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and all liquid is gone. Turn off the heat and let it cool. For cooking tools, you’ll need a medium saucepan with a lid. A fine-mesh strainer is helpful for rinsing the quinoa before cooking. Next, it’s time to mix the salad. This is where the magic happens. - Combine fresh ingredients: In a large bowl, add the cooled quinoa. Then, toss in 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced red bell pepper, 1/2 finely chopped red onion, 1/2 cup sliced Kalamata olives, and 1/2 cup crumbled feta cheese. Mix gently. - Importance of cooling quinoa: Make sure the quinoa is cool before mixing. Hot quinoa can wilt the fresh veggies. It also helps the flavors blend better. Now, let’s dress the salad. A good dressing brings everything together. - Make the dressing: In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste. - Tips for balancing flavors: Taste the dressing. Adjust it to your liking. You can add more lemon juice if you want it tangy or more olive oil for richness. After dressing, pour it over the salad. Toss gently to mix all the flavors. For the full recipe, check out the detailed instructions above. Enjoy your cooking! To get fluffy quinoa, rinse it well. This removes the bitter coating. Use two parts liquid for each part quinoa. Bring it to a boil, then reduce heat and cover. Let it cook for about 15 minutes. After cooking, let it sit for five minutes before fluffing with a fork. Chop your vegetables evenly to ensure a nice bite. Use a sharp knife for clean cuts. Try to make pieces about the same size. This helps all the flavors mix well in each bite. Add fresh herbs like basil or mint for a twist. These herbs add bright taste. You can also use spices like cumin or paprika. They bring warmth and depth to the salad. For oil and vinegar, a good ratio is three parts oil to one part vinegar. Use extra virgin olive oil for rich flavor. A splash of balsamic vinegar can add sweetness and balance. Serve your salad in a big bowl to show off the colors. A glass bowl looks pretty and lets you see the layers. You can also use individual bowls for a nice touch at meals. Pair this salad with grilled chicken or shrimp for protein. It also goes well with warm pita bread. This adds a nice crunch and complements the salad's flavors. {{image_2}} To make a vegan version, leave out the feta cheese. You can replace it with avocado or add more olives for creaminess. For protein, think about using chickpeas or lentils. These options keep the salad filling and tasty. Grilling vegetables can add a nice smoky flavor. Think about bell peppers, zucchini, or eggplant. Slice these veggies into even pieces for quick grilling. Brush them lightly with olive oil and season with salt. Grill until tender and add to your salad for extra taste. If you want to meal prep, double the recipe. Store individual portions in airtight containers. This keeps the salad fresh for up to five days. To keep it crisp, keep the dressing separate until you're ready to eat. This way, your salad stays fresh and tasty throughout the week. For the full recipe, check out the details above. To keep your Mediterranean Quinoa Salad fresh, use airtight containers. Glass containers work well because they do not stain. You can also use plastic containers, but make sure they close tightly. Before you store it, let the salad cool. If you place warm salad in the fridge, it can make other food spoil faster. Store the salad in the fridge right after it cools. Your salad will stay fresh for about 3 to 5 days in the fridge. After that, the flavors may fade. You might notice the vegetables lose their crispness. If you see any signs of sliminess or odd smells, it's time to toss it. Always check for these signs before eating. You can enjoy your quinoa salad cold or warm. If you prefer it warm, gently heat it in a pan on low. Stir it often to avoid burning. For a quick heat, you can use the microwave. Just warm it for 30 seconds at a time until it’s hot. If you like it cold, serve it straight from the fridge. A chilled salad can be very refreshing on a hot day. You can also add some fresh herbs before serving for extra flavor. Yes, you can make Mediterranean Quinoa Salad ahead of time. It actually tastes better after resting. Here are some best practices: - Cool the quinoa: Let it cool completely before mixing in other ingredients. - Dress before serving: Add dressing just before serving to keep the salad fresh. - Store properly: Keep it in an airtight container in the fridge. It can last up to four days. If you need a feta cheese substitute, you have options: - Dairy-free cheese: Look for plant-based feta. Many brands offer tasty versions. - Goat cheese: It has a similar texture and tangy flavor. - Ricotta cheese: This is a mild option that can work well, too. Adding protein is easy and delicious. Here are some ideas: - Chickpeas: They add a nice texture and flavor. Just rinse and mix them in. - Grilled chicken: Slice it thin and place on top for a hearty meal. - Tofu: Cube and grill it for a plant-based protein boost. For the complete recipe, check out the Full Recipe. This blog post covered how to make a tasty Mediterranean Quinoa Salad. We began with the ingredients, offering various substitute options for different diets. I provided step-by-step instructions for cooking quinoa and mixing the salad. You learned tips for perfecting texture and balancing flavors in the dressing. We explored different variations and discussed storage methods to keep your salad fresh. In closing, this salad is not only versatile but also healthy. Enjoy experimenting with flavors and make it your own!

Mediterranean Quinoa Salad

Discover the vibrant flavors of this Mediterranean Quinoa Salad! Packed with fresh vegetables, feta cheese, and a zesty dressing, this healthy dish is perfect for summer lunches or side dishes. Learn how to whip up this simple yet delicious recipe in just 10 minutes of prep. Dive into the easy step-by-step instructions and impress your guests with your culinary skills. Click through now to explore the recipe and enjoy a taste of the Mediterranean!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, 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

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.

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

      In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and feta cheese.

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

          Pour the dressing over the quinoa salad and toss gently to combine all ingredients well.

            Fold in the chopped parsley and taste for seasoning. Adjust if necessary.

              Refrigerate the salad for at least 30 minutes before serving to let the flavors meld.

                10 minutes prep time | 45 minutes total time | Serves 4

                  - Presentation Tips: Serve in a large bowl with a sprinkle of extra feta and parsley on top. Garnish with lemon wedges on the side for a fresh touch.