Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - Fresh vegetables: cucumber, cherry tomatoes, bell pepper, red onion The base of this salad is quinoa. Quinoa is a great grain that cooks easily. It gives a nice nutty flavor. Rinse it under cold water to remove any bitterness. Use vegetable broth or water to cook the quinoa. This will add a rich taste. For vegetables, I love using a mix of fresh and colorful options. - Cucumber adds a crisp texture. - Cherry tomatoes bring sweetness. - Bell pepper offers crunch and color. - Red onion gives a nice bite. - 1/2 cup Kalamata olives, sliced - 1/2 cup feta cheese, crumbled - Fresh herbs: parsley and mint Kalamata olives add a salty touch. Their taste makes the salad feel Mediterranean. Feta cheese gives it a creamy balance. I love using fresh herbs for a burst of flavor. Parsley and mint brighten up the dish. They add freshness that elevates the whole salad. - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste The dressing is simple yet powerful. Olive oil brings richness. Lemon juice adds a zesty kick. I always season with salt and pepper to bring out the flavors. This dressing ties all the ingredients together beautifully. For the full recipe, check out the complete instructions above. Enjoy creating this vibrant Mediterranean Quinoa Salad! To start, you need to cook the quinoa. First, take a medium saucepan. Pour in the quinoa and the vegetable broth or water. Bring this mix to a boil over high heat. Once it bubbles, lower the heat and cover the pot. Let it simmer for about 15 minutes. You will know it’s done when the liquid is gone. Fluff the quinoa with a fork and let it cool. Next, let’s cut the fresh veggies. Dice the cucumber into small pieces. Halve the cherry tomatoes. Chop the bell pepper and red onion. Slice the Kalamata olives. In a large mixing bowl, combine all these veggies, along with the feta cheese, parsley, and mint. Now it’s time to bring it all together. Add the cooled quinoa to the bowl of vegetables. Drizzle the olive oil and lemon juice over everything. Season with salt and pepper to your liking. Gently toss all the ingredients so they mix well. Let the salad sit for at least 15 minutes. This allows the flavors to meld together. For the full recipe, check the earlier section. To make the best quinoa, start by rinsing it. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer to rinse under cold water for a minute. This step is key for better flavor. For cooking, the ratio of quinoa to liquid is important. Use 1 cup of quinoa to 2 cups of vegetable broth or water. Bring the liquid to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. When done, fluff the quinoa with a fork and let it cool. Olive oil plays a big role in flavor. Choose a high-quality extra virgin olive oil. This oil adds richness and depth to the salad. Drizzle it over the salad before serving for the best taste. Garnishing can elevate your dish. Add extra parsley on top or include a lemon wedge. This gives a fresh touch and makes the salad look more inviting. Meal prep can save time. Prepare your veggies in advance. Chop the cucumber, tomatoes, and bell pepper a day before. Store them in airtight containers in the fridge. You can also make the salad ahead of time. Mix the ingredients, but add the dressing later. This keeps the salad fresh. Let it sit for at least 15 minutes before serving to let the flavors blend. For the full recipe, check out the complete guide. {{image_2}} You can add protein to your Mediterranean quinoa salad in several tasty ways. Chickpeas work great. They add a nice texture and flavor. If you prefer meat, try grilled chicken. It pairs well with the salad's fresh veggies. For a vegan option, use tofu or tempeh. Both options soak up flavors and keep the dish hearty. If you need gluten-free options, this salad is already a winner. Quinoa is naturally gluten-free. Just make sure to check your broth or any added ingredients for gluten. For dairy-free versions, skip the feta cheese. You can add avocado for creaminess or use a dairy-free cheese. Both will keep your salad rich and flavorful. Feel free to mix up the veggies in your salad. Zucchini adds a nice crunch. Avocado gives a creamy touch. You can even try roasted red peppers for a twist. For herbs, use basil or dill instead of parsley and mint. Each herb brings a different flavor profile, making your salad unique. For the full recipe, check out the Mediterranean Quinoa Salad. To keep your salad fresh, use airtight containers. Glass containers work well. They do not stain and keep the salad safe. You can also use plastic containers, but ensure they seal tightly. Store the salad in the fridge. This will keep it crisp and tasty. The best temperature for storage is between 32°F and 40°F. Your salad can last up to three days in the fridge. After three days, check for signs of spoilage. If the salad smells sour or looks slimy, it is time to toss it. You can freeze quinoa salad, but it may change texture. If you want to freeze it, leave out the fresh herbs and feta. These do not freeze well. To thaw, place the salad in the fridge overnight. Serve it cold or at room temperature. For best taste, enjoy it within a month. Check out the Full Recipe for more tips! Yes, you can make this salad ahead of time. I often prepare it the night before. This helps the flavors blend well. Store it in an airtight container. Keep it in the fridge until you are ready to serve. The salad stays fresh for about three days. If you add dressing later, it will taste even better. This salad pairs well with many dishes. You can serve it with grilled chicken or fish. Roasted vegetables are also a great match. For a lighter meal, enjoy it with hummus and pita. You can make a whole Mediterranean feast with these options. Absolutely! Quinoa is a complete protein. It contains all nine essential amino acids. The fresh veggies add vitamins and minerals. Olives and olive oil provide healthy fats. This salad is low in calories and high in nutrients. It's a great choice for a balanced meal. This article covered the basics for making a Mediterranean Quinoa Salad. You learned about key ingredients, including quinoa, fresh veggies, and flavorful additions. I provided step-by-step instructions for cooking and assembling the salad. Tips on texture and meal prep help ensure success. Variations let you customize for your taste or diet. Lastly, you gained insight into storage and serving options. Enjoy creating your fresh and vibrant salad!

Mediterranean Quinoa Salad

Looking for a fresh and flavorful dish? Dive into my Mediterranean Quinoa Salad recipe, packed with vibrant veggies, zesty herbs, and a tangy dressing that tantalizes your taste buds. This healthy meal is easy to prepare, making it perfect for any occasion. Discover the step-by-step instructions and tips to elevate your salad game. Click to explore this delicious recipe and enjoy creating a colorful and nutritious meal today!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 small cucumber, diced

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), diced

1/4 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 fresh mint, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper, to taste

Instructions
 

In a medium saucepan, bring the quinoa and vegetable broth (or water) to a boil over high heat.

    Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool.

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

        Add the cooled quinoa to the vegetable mixture in the bowl.

          Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste.

            Gently toss all the ingredients to combine well, ensuring the quinoa and veggies are evenly mixed.

              Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4-6

                  - Presentation Tips: Serve the salad chilled or at room temperature in a large bowl, garnished with extra parsley and a lemon wedge on the side for a fresh touch.