Mediterranean Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon zest
• Salt and pepper to taste

Steps

1. 1 Rinse quinoa under cold water. In a medium pot, combine quinoa and water; bring to a boil, then reduce heat to simmer for 15 minutes, or until water is absorbed.
2. 2 Transfer cooked quinoa to a large bowl and let it cool for 5 minutes.
3. 3 Add cherry tomatoes, red onion, cucumber, olives, feta cheese, parsley, and mint to the quinoa.
4. 4 Whisk together olive oil, red wine vinegar, and lemon zest in a small bowl. Pour over the quinoa mixture.
5. 5 Season with salt and pepper to taste. Toss until well combined.
6. 6 Serve at room temperature or chilled.

Nutrition

Tips

• For a warm salad, serve immediately after tossing.
• This salad keeps well in the fridge, allowing flavors to meld even more.
• Substitute feta with vegan cheese for a vegan option.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a microwave or enjoy cold.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside warm pita bread for a delightful texture contrast.

FAQ