Go Back
- 1 cup quinoa - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced - 1/2 medium red onion, finely chopped - 1 cup cooked chickpeas - 1/2 cup Kalamata olives, sliced - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup extra virgin olive oil - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and black pepper to taste - 1/2 cup feta cheese, crumbled - Additional veggies like zucchini or carrots Health Benefits of Quinoa Quinoa is a superfood. It is full of protein, fiber, and vitamins. This grain helps build strong muscles and keeps you full. Quinoa is also gluten-free, making it great for many diets. Benefits of Fresh Vegetables Fresh veggies add color and crunch. They are packed with vitamins and minerals. Eating a mix of vegetables helps your body stay healthy and strong. Each bite brings a burst of flavor and nutrients, making the salad not only tasty but also good for you. For the full recipe, check out Mediterranean Quinoa Delight. Rinsing the Quinoa Start by rinsing the quinoa. Place it in a fine-mesh strainer. Run cold water over it for about 1-2 minutes. This step removes any bitter taste from the quinoa. It is important to rinse well. Cooking Process Next, bring 2 cups of vegetable broth or water to a boil in a medium saucepan. Once boiling, add 1 cup of rinsed quinoa. Cover the pot and reduce the heat to low. Let it simmer for about 15 minutes. When the liquid is gone, remove it from the heat. Let it sit for 5 more minutes, covered. Then, fluff the quinoa with a fork and let it cool. Cutting and Mixing Vegetables While the quinoa cools, chop your vegetables. Dice 1 cucumber and 1 bell pepper. Halve 1 cup of cherry tomatoes and finely chop 1/2 of a red onion. Drain and rinse 1 cup of chickpeas. Slice 1/2 cup of Kalamata olives. Add all these veggies to a large mixing bowl. Combining with Quinoa Once the quinoa cools down, add it to the bowl with the chopped vegetables. Fluff the quinoa with a fork as you mix it in. This helps to mix everything evenly and adds texture. Whisking the Dressing In a small bowl, whisk together 1/4 cup of extra virgin olive oil, juice of 1 lemon, 1 teaspoon of dried oregano, and a pinch of salt and pepper. This dressing adds flavor and ties the salad together. Tossing Ingredients Together Drizzle the dressing over the quinoa and veggie mixture. Gently toss everything to coat the ingredients well. Taste the salad and adjust the seasoning as needed. Allow the salad to rest for at least 20 minutes. This lets the flavors blend. For the best taste, chill the salad for a few hours before serving. You can find the Full Recipe for more details. Ingredient Substitutions You can swap quinoa with farro or bulgur for a different texture. For a crunchier bite, add nuts like almonds or walnuts. If you want more color, try adding shredded carrots or radishes. Instead of chickpeas, use black beans for a unique taste. Flavor Enhancements Boost the flavor by adding capers or sun-dried tomatoes. For a spicy kick, add a pinch of red pepper flakes to the dressing. You can also mix in some fresh basil or dill for a herby touch. Presentation Ideas Serve your salad in a large bowl for a family-style meal. Use individual plates to make it look fancy. Add a sprinkle of extra herbs or a lemon wedge for a bright touch. Pairing with Other Dishes This salad goes well with grilled chicken or fish. It also pairs nicely with pita bread and hummus for a complete meal. For a light lunch, serve it with a side of yogurt. Marinating Tips Let the salad sit for about 20 minutes before serving. This waiting time helps the flavors blend well. For the best taste, let it rest longer, even a few hours. Refrigeration Recommendations Store leftover salad in the fridge for up to three days. Keep it in an airtight container to stay fresh. Just give it a good stir before eating again. If it seems dry, add a splash of olive oil or lemon juice. Remember to check out the Full Recipe for detailed steps! {{image_4}} For a vegan twist, you can remove the feta cheese. This keeps the dish light and fresh. Instead, I love adding tofu or avocado. Tofu adds protein and creaminess. Avocado gives a rich texture and healthy fats. You can make this salad unique by using regional ingredients. Try adding sun-dried tomatoes or artichokes for a taste of Italy. You could also include roasted red peppers for a hint of sweetness. Incorporating different herbs can enhance the flavor too. Basil or dill can bring a nice touch to your salad. In summer, use fresh veggies like bell peppers and cucumbers. They add crunch and bright colors. For winter, root vegetables work great. Try diced carrots or roasted sweet potatoes. These will add warmth and heartiness to your dish. You can find the full recipe for Mediterranean Quinoa Delight to get started! To keep your Mediterranean quinoa salad fresh, store it in an airtight container. Place it in the refrigerator. It can last for up to three days. For longer storage, consider freezing it. However, the texture may change when thawed. If you choose to freeze, use a freezer-safe bag. Remove as much air as possible. When reheating, I recommend using the stovetop or microwave. Gently warm it on low heat. Stir occasionally to keep it moist. You can serve this salad cold or warm. Cold is refreshing, while warm enhances the flavors. To check if your salad is still good, smell it first. If it smells off, it’s best to toss it. Check for any mold or unusual texture. If you see any, do not eat it. To avoid waste, only make what you will eat in a few days. To make this salad vegan, you can skip the feta cheese. Instead, use a dairy-free cheese or leave it out altogether. You can add extra chickpeas for protein. This keeps the salad tasty and filling without any animal products. Yes, you can make this salad ahead of time. Store it in the fridge for up to three days. This salad tastes even better after the flavors mix together. Just make sure to keep the dressing separate if you want the salad to stay fresh. You can try different dressings for new flavors. A balsamic vinaigrette adds sweetness. A tahini dressing gives a creamy texture. You can even use a spicy dressing for a kick. Feel free to explore what you like best. Yes, you can use other grains like farro, barley, or brown rice. Each grain will give a different taste and texture. Cook them like you would cook quinoa. Just remember to adjust cooking times as needed. In this post, we explored the components of a delicious quinoa salad. We covered ingredients like quinoa, fresh veggies, and dressings. You learned step-by-step how to prepare, mix, and customize your salad easily. Tips for storing and variations catered to your preferences add great flexibility. In closing, quinoa salads are fresh, nutritious, and versatile. Enjoy creating your perfect dish!

Mediterranean Quinoa Salad

Elevate your mealtime with this delightful Mediterranean Quinoa Salad that's both tasty and nutritious! Packed with colorful veggies, fragrant herbs, and a zesty dressing, it's a perfect dish for a light lunch or a refreshing side at dinner. Discover how to whip up this healthy meal and customize it to your taste. Ready to impress your taste buds? Click through now for the full recipe and get cooking!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced (any color you prefer)

1/2 medium red onion, finely chopped

1 cup cooked chickpeas (either canned or boiled)

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled (optional for a vegan version)

1/4 cup fresh parsley, finely chopped

1/4 cup fresh mint, finely chopped

1/4 cup extra virgin olive oil

Juice of 1 lemon

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Instructions
 

Begin by rinsing the quinoa thoroughly under cold running water. This step helps to eliminate any bitter residue.

    In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Add the rinsed quinoa, then reduce the heat to low. Cover the pot and allow the quinoa to simmer gently for about 15 minutes, or until all the liquid is absorbed. Remove the saucepan from heat and let the quinoa sit, covered, for an additional 5 minutes before fluffing it with a fork and letting it cool.

      While the quinoa is cooling, prepare your vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, cooked chickpeas, sliced Kalamata olives, crumbled feta cheese (if using), chopped parsley, and chopped mint. Mix well to distribute the ingredients.

        Once the quinoa has cooled, add it to the bowl with the chopped vegetables and herbs. Use a fork to fluff the quinoa as you combine it with the other ingredients to ensure an even distribution.

          In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and pepper to create a dressing.

            Drizzle the dressing over the quinoa and vegetable mixture. Gently toss everything together until all ingredients are well-coated and flavors are evenly distributed.

              Taste the salad and adjust the seasoning if needed, adding more lemon juice or salt to suit your preference.

                Allow the salad to sit for at least 20 minutes at room temperature to let the flavors meld. For best results, cover it and refrigerate for a few hours before serving.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                    - Presentation Tips: Serve the Mediterranean Quinoa Delight in a vibrant large bowl or on individual plates. Garnish with extra chopped herbs or a wedge of lemon on the side for a fresh finishing touch. This salad is delightful served chilled or at room temperature! Enjoy your flavorful creation!