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To make Mediterranean quinoa salad, gather these fresh ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups water - 1 medium cucumber, diced into small cubes - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced into bite-sized pieces - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste Fresh ingredients make this salad vibrant and tasty. The crunch from the cucumber and bell pepper adds texture, while the juicy cherry tomatoes burst with flavor. When you use fresh herbs like parsley, they bring brightness to the dish. Fresh produce not only tastes better but also packs more nutrients. Using high-quality olive oil enhances the overall flavor, making each bite delightful. This quinoa salad is not just delicious; it’s also healthy! Each serving provides a good balance of protein, fiber, and healthy fats. Quinoa is a complete protein, meaning it contains all nine essential amino acids. The vegetables add vitamins, minerals, and antioxidants. Feta cheese adds a creamy texture while providing calcium. Overall, this salad supports a balanced diet with fresh, wholesome ingredients. First, rinse one cup of quinoa under cold water. This helps remove any bitter taste. Then, in a medium pot, bring two cups of water to a boil over medium heat. Once it bubbles, add the rinsed quinoa. Lower the heat, cover the pot, and let it simmer for about 15 minutes. Check to see if the water has absorbed. If it has, take it off the heat. Let it sit for another 5 to 10 minutes. Finally, fluff the quinoa with a fork. This makes it light and fluffy. Next, take a large mixing bowl. Dice one medium cucumber into small cubes. Halve one cup of cherry tomatoes. Cut one red bell pepper into bite-sized pieces. Finely chop half of a red onion. Add half a cup of Kalamata olives, pitted and halved. Lastly, chop a quarter cup of fresh parsley. Toss all the vegetables gently in the bowl. This step adds color and freshness to your salad. In a small bowl, whisk together a quarter cup of extra virgin olive oil and two tablespoons of freshly squeezed lemon juice. Add one teaspoon of dried oregano. Season the dressing with salt and freshly ground black pepper to taste. Mix until it is well combined. This dressing adds a zesty flavor that ties the salad together. Now, add the cooked quinoa to the bowl with the vegetables. Pour the dressing over the top. Gently toss everything together. Be careful not to mash the ingredients. Finally, sprinkle half a cup of crumbled feta cheese on top. Give the salad one last gentle toss. This will help distribute the flavors evenly. Rinsing quinoa is key to a great salad. Quinoa has a natural coating called saponin. This can taste bitter. To rinse it, place the quinoa in a fine-mesh strainer. Run cold water over it for at least 30 seconds. Shake the strainer gently to remove the bitter coating. This step makes your salad taste fresh and light. Serve your Mediterranean quinoa salad cold or at room temperature. It looks great in a large bowl. You can also use individual plates for a nice touch. Add a sprig of parsley on top for color. A lemon wedge on the side gives a nice pop of flavor. This salad is perfect for lunch, dinner, or picnics. To boost the flavor, try adding fresh herbs. Basil and mint work well with this salad. You can also add spices like cumin or paprika for extra zest. Remember to taste as you go! This helps you find the perfect balance. A little extra lemon juice can brighten the entire dish. Don't be afraid to experiment for your ideal flavor. {{image_4}} You can easily make this salad vegetarian or vegan. Just skip the feta cheese, or use a vegan cheese substitute. You can also add more veggies like avocado or spinach for extra flavor. This makes a colorful dish that is still tasty and healthy. If you want to add protein, try chicken, chickpeas, or tuna. Grilled chicken works well and adds a nice texture. Chickpeas are great for a vegetarian option and add fiber. Tuna gives it a hearty boost and pairs well with the veggies. Each option keeps the salad filling and satisfying. You can change the vegetables based on the season. In summer, add fresh zucchini or bell peppers for crunch. In fall, roasted sweet potatoes or butternut squash add warmth. Each season brings new flavors and colors to your salad. Use what you have on hand for a fresh twist each time. To store your Mediterranean quinoa salad, let it cool first. Place it in a bowl or container. Cover it tightly with a lid or plastic wrap. This helps keep the salad fresh. You can store it in the fridge for later meals. Use glass or BPA-free plastic containers. Glass containers do not stain and are easy to clean. Plastic containers are lightweight and great for take-out. Choose containers that can be sealed tightly to keep air out. This will help preserve flavors and textures. Your salad will stay fresh for about three to five days in the fridge. If you want to reheat quinoa, do so gently. Place it in a microwave-safe bowl. Add a splash of water to keep it moist. Cover it and heat in short bursts. Check often to avoid drying it out. If you prefer, enjoy the salad cold; it's just as tasty! Yes, you can make this salad ahead of time. It tastes even better after sitting. The flavors blend nicely when you chill it in the fridge for a few hours. Just store it in an airtight container. When you’re ready to eat, give it a gentle stir. If you do not like feta, try using goat cheese or ricotta. For a dairy-free option, use crumbled tofu or avocado. These substitutes add creaminess while keeping the salad fresh and tasty. You can easily adjust this salad. For gluten-free needs, it is already safe with quinoa. If you're vegan, skip the feta or use a plant-based cheese. You can also add nuts or seeds for extra crunch and protein. Yes, you can swap quinoa for other grains. Try brown rice, farro, or bulgur. Each grain brings its own flavor and texture. Just be sure to cook them according to their specific instructions. This blog post covered how to make a tasty Mediterranean Quinoa Salad. We began with key ingredients and their importance to health. I shared clear steps for cooking, preparing veggies, and making dressing. Tips showed how to enhance your dish and variations offered ideas for all diets. Finally, I discussed how to store leftovers properly. These strategies make your salad fresh and fun. Enjoy experimenting and making this meal your own!

Mediterranean Quinoa Salad

Discover the vibrant flavors of Mediterranean Quinoa Salad, a healthy and delicious dish that's perfect for any occasion! With fresh veggies, creamy feta, and a zesty homemade dressing, this salad is packed with nutrients and sure to impress. Ideal for meal prep or gatherings, it’s easy to make and takes just 30 minutes. Click through to explore this delightful recipe and elevate your salad game today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water

1 medium cucumber, diced into small cubes

1 cup cherry tomatoes, halved

1 red bell pepper, diced into bite-sized pieces

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Instructions
 

In a medium-sized saucepan, bring 2 cups of water to a rolling boil over medium heat.

    Once boiling, add the rinsed quinoa to the pot. Reduce the heat to low, cover with a lid, and let it simmer for approximately 15 minutes or until all the water has been absorbed.

      Remove the pot from the heat, and allow the quinoa to sit covered for an additional 5-10 minutes. After this resting period, fluff the quinoa with a fork to separate the grains.

        In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, Kalamata olives, and chopped parsley, mixing them gently until evenly distributed.

          Add the cooked quinoa to the vegetable mixture in the large bowl, ensuring a thorough mix.

            In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper until the dressing is well-emulsified.

              Drizzle the dressing over the quinoa and vegetable mixture, then toss everything gently to combine all flavors without mashing the ingredients.

                Lastly, sprinkle the crumbled feta cheese generously on top and give the salad one final, gentle toss to incorporate.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the salad in a large decorative bowl or in individual plates. For an elegant touch, garnish with extra parsley sprigs and a fresh lemon wedge on the side to add zest and color.