Description
A bright, protein-packed Mediterranean-style salad with quinoa, crisp vegetables, olives, and feta, perfect for warm weather meals.
Ingredients
- 1 cup quinoa (white or tri-color), rinsed well
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, 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
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold running water to remove any bitter coating.
- Bring 2 cups water or broth to a boil in a small pot. Add the quinoa, cover, and reduce heat to low. Simmer gently for 15–20 minutes, until the liquid is absorbed.
- Remove from heat. Fluff the quinoa with a fork and let it cool slightly (10–15 minutes).
- While the quinoa cooks, chop the tomatoes, cucumber, bell pepper, red onion, olives, parsley, and crumble the feta.
- In a small bowl, whisk together olive oil, red wine vinegar, a pinch of salt, and fresh ground pepper. Taste and adjust acidity or oil as needed.
- In a large bowl, combine the warm (or cooled) quinoa with the chopped vegetables, olives, parsley, and feta.
- Pour the dressing over the salad and toss until evenly coated.
- Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.
Notes
You can swap chickpeas for olives for extra protein or use arugula or baby spinach stirred in at the end for more greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean