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To make a fresh and tasty Mediterranean quinoa salad, gather these simple ingredients: - 1 cup quinoa - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced (your choice of color) - 1/2 red onion, finely chopped - 1 cup cooked chickpeas (canned or boiled) - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled (optional for vegan) - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 1/4 cup olive oil - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste You can make this salad your own by adding or changing some ingredients. Here are some ideas: - Avocado for creaminess - Spinach for extra greens - Artichoke hearts for a unique touch - Roasted vegetables for added flavor - Nuts or seeds for crunch Each ingredient in this salad offers great health benefits: - Quinoa: A complete protein, rich in fiber and minerals. - Chickpeas: High in protein and good for digestion. - Olives: Packed with healthy fats and antioxidants. - Tomatoes: Full of vitamins and promote heart health. - Feta cheese: Adds calcium and flavor but can be skipped for a vegan version. This salad is not only delicious but also a powerhouse of nutrients. You can enjoy it as a meal or a side dish. For the full recipe, check the link above. Start by rinsing the quinoa under cold water. This step removes any bitter taste. Use a fine mesh strainer for this. Next, bring two cups of vegetable broth or water to a boil in a medium saucepan. Once boiling, add one cup of rinsed quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. After cooking, remove it from the heat and let it cool down. While the quinoa cools, gather the other ingredients. In a large mixing bowl, combine cherry tomatoes, diced cucumber, and bell pepper. Add finely chopped red onion and cooked chickpeas. Toss in sliced Kalamata olives and crumbled feta cheese if you like. Finally, add chopped parsley and mint. Mix everything well to combine the flavors. Once the quinoa is cool, fluff it with a fork. Then, add the quinoa to the bowl with the other ingredients. For the dressing, take a small bowl and whisk together olive oil, lemon juice, dried oregano, salt, and pepper. This mixture will add a bright flavor to the salad. Drizzle the dressing over the quinoa mixture. Toss gently until all ingredients are well-coated. Taste the salad and adjust the seasoning if needed. If you want a stronger lemon flavor, add more juice. Let the salad sit for at least 20 minutes before serving. This allows all the flavors to blend nicely. If you prefer, refrigerate it for a few hours for an even better taste. Check the Full Recipe for all the details! To cook quinoa perfectly, rinse it well. This helps remove any bitter taste. Use two cups of liquid for every cup of quinoa. Bring the liquid to a boil before adding the quinoa. Then, lower the heat, cover it, and let it simmer for about 15 minutes. Once the water is absorbed, fluff it with a fork. Let it cool before mixing it with other ingredients. You can enhance the flavor of your salad in many ways. Add fresh herbs like dill or basil for a bright taste. Feel free to mix in other veggies like carrots or arugula. For a spicy kick, add some chopped jalapeños or a dash of red pepper flakes. You can also swap feta for avocado for a creamier texture. Experiment with different dressings too. A balsamic vinaigrette can add a unique twist. Serve your Mediterranean quinoa salad in a large bowl or on individual plates. Garnish with extra herbs or lemon wedges for a pop of color. You can also layer the salad in a jar for a fun, portable lunch option. Enjoy it chilled or at room temperature. This dish works well as a side or a main meal. Don't forget to let it sit for a bit before serving to let the flavors blend. You can find the Full Recipe here for more details! {{image_2}} You can make your Mediterranean quinoa salad even tastier by adding grilled chicken. Simply season chicken breasts with salt, pepper, and a bit of olive oil. Grill them until they are cooked through and juicy. Once they cool, slice them into strips. Mix these strips into your salad for extra protein and flavor. This makes the dish more filling, perfect for lunch or dinner. If you want a vegan twist, skip the feta cheese. Instead, use avocado for creaminess. You can also add more chickpeas or nuts for protein and crunch. For a gluten-free option, quinoa is already a great choice. Just ensure all your other ingredients are gluten-free. This way, everyone can enjoy the salad without worry. Using fresh, seasonal produce can make your salad shine. In spring, add peas and asparagus for crunch and color. In summer, ripe peaches or strawberries can add sweetness. In fall, consider roasted butternut squash or apples. In winter, try using hearty greens like kale or arugula. These changes keep your salad fresh and exciting all year round. For the complete recipe, check the Full Recipe section. After enjoying your Mediterranean quinoa salad, store leftovers in an airtight container. This keeps the salad fresh. Place it in the fridge. It should last up to three days. If you notice any sogginess, drain some liquid before storing. You can freeze this salad for meal prep. However, some ingredients do not freeze well. I suggest freezing the quinoa alone. Once it cools, pack it in freezer bags. It will keep for about two months. When ready to eat, thaw it in the fridge overnight. To reheat, use the microwave. Place the quinoa in a bowl with a splash of water. Cover it to keep moisture. Heat for a minute, then stir. If you prefer, enjoy the salad cold. It tastes great straight from the fridge too! For full details on making this dish, check the Full Recipe. You can add many tasty ingredients to this salad. Try adding grilled chicken or shrimp for protein. You can include nuts like almonds or walnuts for crunch. Avocado adds creaminess and healthy fats. Roasted vegetables, such as zucchini or eggplant, make a great addition too. For a spicy kick, add some jalapeños or red pepper flakes. This salad is flexible, so feel free to get creative! When stored properly, this salad can last up to five days in the fridge. Make sure to keep it in an airtight container. The flavors will blend better over time. However, if you add fresh herbs or avocado, they may not last as long. Enjoy it fresh for the best taste! Yes, you can make this salad ahead of time. In fact, it tastes even better after resting. Prepare it a day before serving for the best flavor. Just follow the Full Recipe for guidance. Store it in the fridge until you are ready to enjoy. You can add fresh herbs just before serving for a fresh burst of flavor. The Mediterranean Quinoa Salad offers a range of flavors and health benefits. We covered the key ingredients, step-by-step preparation, and useful tips. You can customize it, add protein, or make it vegan. Remember to store leftovers properly and enjoy this dish throughout the week. This salad is versatile and can fit your taste. Try it today for a fresh, healthy meal. Your body will thank you for it!

Mediterranean Quinoa Salad

Elevate your meals with the fresh and nutritious Mediterranean Quinoa Salad! This vibrant dish is packed with colorful veggies, protein-rich quinoa, and healthy fats, making it a perfect choice for lunches or light dinners. Discover how to prepare this delightful salad from scratch with simple instructions, customization tips, and health benefits for each ingredient.
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Ingredients
  

1 cup quinoa

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced (your choice of color)

1/2 red onion, finely chopped

1 cup cooked chickpeas (canned or boiled)

1/2 cup Kalamata olives, pitted and sliced

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

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup olive oil

Juice of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Rinse the quinoa under cold water to remove any bitterness.

    In a medium saucepan, bring the vegetable broth (or water) to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it cool.

      In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, olives, feta cheese (if using), parsley, and mint.

        Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the other ingredients.

          In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

            Drizzle the dressing over the quinoa mixture and toss gently until everything is well combined and evenly coated.

              Taste and adjust seasoning if necessary, adding more lemon juice or salt as desired.

                Let the salad sit for at least 20 minutes to allow the flavors to meld or refrigerate for a few hours for an even better taste.

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

                    - Presentation Tips: Serve in a large bowl or individual plates, garnished with extra herbs or a lemon wedge. Enjoy chilled or at room temperature!