Mediterranean Quinoa Salad with Cucumber and Tomato

• 1 cup uncooked quinoa
• 2 cups water
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/3 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
2. 2 Let quinoa cool to room temperature.
3. 3 In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint.
4. 4 In a small bowl, whisk together olive oil, lemon juice, and oregano. Season with salt and pepper.
5. 5 Pour dressing over quinoa mixture and toss to combine.
6. 6 Crumble feta cheese over the top if using, and toss gently.
7. 7 Serve immediately or chill in the refrigerator for at least an hour to let flavors meld.

Equipment

• Medium saucepan
• Large bowl
• Whisk

Variations

• Add olives or capers for a briny kick.
• Swap quinoa for farro or couscous.

Substitutions

• Use a gluten-free soy sauce or tamari in place of lemon juice for a different flavor profile.
• Substitute feta cheese with vegan feta for a dairy-free option.

Pairings

• Serve with a Greek salad and hummus.
• Pair with a light white wine like Sauvignon Blanc.

Nutrition

Tips

• For best flavor, allow the salad to marinate in the fridge for a few hours before serving.
• Add some toasted pine nuts or chickpeas for extra crunch and protein.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving.

Freezing: This salad does not freeze well due to the fresh vegetables and dressing.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with warm pita bread for a Mediterranean feast.

FAQ