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- 1 cup quinoa, rinsed - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), 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 Quinoa serves as the base for this salad. It gives a nice, nutty flavor and a great texture. I love how it absorbs the flavors around it. The fresh vegetables add crunch and color. Cherry tomatoes burst with sweetness, while cucumber cools the dish. The bell pepper brings a crisp bite, and the red onion adds a sharp taste. Kalamata olives and feta cheese provide saltiness and creaminess. Fresh parsley finishes the dish with a bright touch. - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste The dressing is simple yet full of flavor. Olive oil gives richness, while lemon juice adds bright acidity. Dried oregano brings an earthy touch, which is perfect for a Mediterranean dish. Don’t forget to season with salt and pepper to balance everything. - Alternative grains - Vegan cheese options - Low-sodium dressing alternatives If you want to change things up, try using other grains like farro or barley instead of quinoa. For a vegan option, swap feta cheese with a plant-based alternative. You can also make a low-sodium dressing by using less salt and opting for fresh herbs instead of dried ones. For the full recipe, check out the details above. First, you need to rinse the quinoa. This step removes any bitterness. Next, combine the rinsed quinoa with vegetable broth or water in a medium saucepan. Use two cups of liquid for every cup of quinoa. Bring the mixture to a boil over medium heat. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The quinoa is ready when it’s fluffy and the liquid is gone. Remove it from heat and let it cool for a few minutes. While the quinoa cools, grab a large mixing bowl. Chop the fresh vegetables: cherry tomatoes, cucumber, bell pepper, red onion, and olives. Dice them into bite-sized pieces. This makes it easy to eat. Mix the chopped veggies in the bowl. Add crumbled feta cheese and chopped parsley for flavor. Focus on the texture; you want a mix of crunchy and soft. This balance makes the salad interesting and fun to eat. Now it’s time to mix everything together. Fluff the cooled quinoa with a fork to separate the grains. Add the quinoa to the bowl of veggies. In a separate small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. This dressing brings all the flavors together. Pour it over the quinoa and vegetables. Gently toss everything until well combined. Taste the salad and adjust seasoning if needed. For extra zest, add more lemon juice or salt. Let the salad sit for at least 15-30 minutes. This waiting time helps the flavors meld beautifully. Enjoy your fresh and flavorful Mediterranean Quinoa Salad! For a detailed guide, check out the Full Recipe. To boost the taste of your Mediterranean quinoa salad, try marinating some of your main ingredients. For example: - Let the olives soak in olive oil and herbs. - Marinate the diced cucumbers in lemon juice and a pinch of salt. These simple steps add depth to your dish. When seasoning, use a light hand. Start with a little salt and pepper. After tossing, taste and adjust. You can always add, but it’s hard to take away. How you serve your salad makes a difference. For a bright look, use a big bowl. It’s great for sharing. You can also serve individual portions. This makes it feel special for each guest. Garnish your salad with extra parsley and a lemon slice. This adds color and freshness. You can also sprinkle some extra feta on top for a creamy finish. You can prep many ingredients ahead of time. Chop your veggies and store them in airtight containers. This keeps them fresh. Cook your quinoa the day before and chill it. This saves time on the day of serving. When storing prepped components, keep them separate. This helps maintain their texture. Store your dressing in a jar. Just shake it up when you are ready to use it. {{image_2}} You can easily boost the nutrition of your Mediterranean quinoa salad by adding protein. Here are some options: - Chicken: Grilled or roasted chicken works well. Cut it into bite-sized pieces and mix it in. - Shrimp: Cook shrimp in garlic and olive oil for a tasty twist. Toss them in once they cool. - Beans: Chickpeas or black beans add a hearty texture. They are also great for plant-based diets. If you want vegan protein sources, consider adding: - Lentils: Cooked lentils blend nicely with the salad. They add fiber and protein. - Tofu: Marinated and cubed tofu gives a nice flavor punch. It soaks up the dressing well. Using seasonal ingredients can make your salad even better. Here’s how you can switch it up: - Substituting Vegetables: In summer, add ripe zucchini or fresh corn. In fall, try roasted butternut squash or sweet potatoes. - Tailoring Flavors: Seasonal herbs like basil in summer or sage in fall can enhance the taste. Just chop them finely and mix them in. Making dietary adjustments is simple with this salad. Here are a few ideas: - Gluten-Free: Quinoa is naturally gluten-free, but check any added products like dressing or cheese. - Low-Fat Options: Use less olive oil or swap feta for a lighter cheese. You can also skip the cheese altogether for fewer calories. These variations let you personalize your salad. Enjoy experimenting and finding your favorite mix! For the full recipe, check out the Mediterranean Quinoa Salad. To store your Mediterranean quinoa salad, place leftovers in an airtight container. This helps keep the salad fresh. Glass or BPA-free plastic containers work best. They seal tightly and keep flavors intact. Store the salad in the fridge and use it within three days for the best taste. If you want to save the salad for later, consider freezing it. You can freeze the whole salad or just the quinoa. Place it in a freezer-safe bag, removing as much air as possible. For best flavor, freeze without the dressing. This way, the veggies stay fresh. When you thaw it, mix in fresh dressing for that zesty kick. The Mediterranean quinoa salad stays fresh for about three days in the fridge. Check for any signs of spoilage. If the salad has a strange smell or changes color, it’s time to toss it out. Always trust your senses; they guide you well in the kitchen. Yes, you can make this salad ahead of time. I recommend preparing it the day before. It lets the flavors mix well. Store it in an airtight container in the fridge. This keeps the salad fresh and tasty. The best time to eat it is within two to three days for the best taste. If you want to replace quinoa, try other grains. Brown rice and farro are great choices. You can cook them in the same way as quinoa. Just follow the package instructions for water ratios and cooking times. For example, brown rice usually takes about 45 minutes to cook. This salad usually lasts about three to five days in the fridge. Make sure to keep it in a sealed container. If you notice any changes in smell or texture, it’s best to toss it out. Freshness is key for the best flavors. Absolutely! For gluten-free diets, quinoa is a great option. For vegan needs, skip the feta cheese or use a vegan cheese. If you want a low-carb version, you can use cauliflower rice instead of quinoa. Just make sure to adjust the cooking time accordingly. This blog post covered how to make a Mediterranean Quinoa Salad. We explored essential ingredients, from quinoa to fresh herbs, plus tips for the best dressing. You learned easy cooking steps, flavor-enhancing tricks, and how to store your salad. Customization for dietary needs is simple, meaning everyone can enjoy it. In conclusion, this salad is healthy, tasty, and versatile. Enjoy creating your version with seasonal ingredients. Happy cooking!

Mediterranean Quinoa Salad

Discover the vibrant flavors of Mediterranean Quinoa Salad with this easy recipe! Packed with fresh veggies, tangy feta, and zesty dressing, this healthy dish is perfect for lunch or as a side. Learn how to combine protein-rich quinoa with colorful ingredients for a refreshing meal that’s full of taste and nutrition. Click through for detailed instructions and tips to make this salad a true crowd-pleaser!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), 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 the 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 about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool for a few minutes.

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

        Fluff the cooled quinoa with a fork and add it to the bowl with the vegetable mixture.

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

            Pour the dressing over the quinoa and vegetables, then gently toss everything together until well combined.

              Taste and adjust the seasoning if necessary. If you prefer a zesty flavor, add a little more lemon juice or salt.

                Let the salad sit for at least 15-30 minutes before serving, allowing the flavors to meld together.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large bowl or share in individual portions. Garnish with extra parsley and a slice of lemon on the side for vibrant color and freshness. Enjoy!