Mediterranean Quinoa Salad (Print Version)

Bright quinoa blend with tomatoes, cucumbers, olives, feta, and lemon-oregano dressing.

# What You Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1/2 cup red bell pepper, diced

→ Add-ins

07 - 1/3 cup Kalamata olives, pitted and sliced
08 - 1/3 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh mint, chopped (optional)

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp dried oregano
14 - 1 small garlic clove, minced
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground black pepper

# Directions:

01 - In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender. Fluff with a fork and allow to cool to room temperature.
02 - In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, crumbled feta, parsley, and mint if using.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and ground black pepper until well emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to ensure thorough coating.
05 - Taste the salad and adjust seasoning as necessary. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It tastes better the next day, so you can make it ahead and actually relax before people arrive.
  • The lemon dressing is bright enough to wake up your taste buds without overpowering the vegetables.
  • You can eat it cold straight from the fridge or let it sit out, and it works either way.
  • It holds up beautifully at room temperature, which means no last minute reheating or wilted greens.
02 -
  • Don't dress the salad until the quinoa is completely cool, or the heat will turn your crisp vegetables into mush.
  • If you're making this ahead, hold back a little dressing and add it right before serving to keep everything bright and fresh.
  • Taste the feta and olives before you add salt to the dressing, some brands are much saltier than others.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes the whole salad richer.
  • If your quinoa ever turns out mushy, you used too much water, stick to the two to one ratio and don't lift the lid while it simmers.
  • Add the feta and herbs right before serving if you're making it a day ahead, they stay fresher that way.

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