Mediterranean Quinoa Salad (Print Version)
Protein-packed quinoa with tomatoes, cucumbers, feta, and lemon-oregano dressing for a refreshing dish.
# What You Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
→ Cheese
10 - 1/2 cup crumbled feta cheese
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat, fluff with a fork, and cool to room temperature.
02 - Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
03 - In a large bowl, mix cooked quinoa with cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and feta cheese.
04 - Pour dressing over salad and toss gently to evenly coat all ingredients.
05 - Adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.
# Expert Hints:
01 -
- It comes together in under 40 minutes and tastes even better the next day.
- One bowl covers your protein, vegetables, and healthy fats without any heavy feeling afterward.
- The lemon-oregano dressing is simple enough to memorize but fancy enough to impress whoever you're feeding.
02 -
- Don't add the dressing until you're ready to serve or eat within an hour, or the quinoa will absorb it all and taste dry and dull instead of bright and fresh.
- Feta is salty, and your dressing is salty—taste before you add more salt, or you'll end up with something that makes you reach for water instead of wanting another bite.
03 -
- Toast your oregano in a dry skillet for 30 seconds before whisking it into the dressing if you want it to taste deeper and more complex instead of just dried.
- Use a microplane to zest your lemon and add it to the dressing for a brightness that bottled lemon juice can't quite reach.