Description
A bright, herb-studded salad that pairs nutty quinoa with crisp cucumber, juicy tomatoes, briny olives, and tangy feta for a satisfying dish.
Ingredients
- 1 cup quinoa (white or tricolor), rinsed well
- 2 cups water (or low-sodium vegetable broth)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Rinse the quinoa under cold running water to remove the natural bitter coating (saponin). Drain.
- Combine rinsed quinoa and 2 cups water (or broth) in a medium saucepan. Bring to a boil.
- Reduce heat to low, cover, and simmer 12–15 minutes until the water is absorbed and the quinoa is tender.
- Remove from heat, keep the lid on, and let steam 5 minutes. Fluff with a fork and spread on a plate to cool faster.
- Chop the cucumber, halve the cherry tomatoes, slice the olives, and crumble the feta. Put them in a large mixing bowl.
- Whisk together olive oil, lemon juice, a pinch of salt, and several grinds of black pepper in a small bowl. Taste and adjust.
- Add cooled quinoa to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
- Stir in chopped parsley if using. Taste and season with more salt and pepper as needed.
- Let the salad rest 10–20 minutes to meld flavors before serving.
Notes
Salad can be served chilled or at room temperature. Best enjoyed within 3–4 days of making.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean