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To make a tasty Mediterranean quinoa salad, you'll need these key items: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 bell pepper (red or yellow), diced - 1/2 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped These ingredients create a colorful and fresh mix. The quinoa serves as a filling base, while the veggies add crunch and flavor. For the perfect dressing, gather these items: - 1/4 cup lemon juice - 3 tablespoons extra-virgin olive oil - 1 teaspoon dried oregano - Salt and pepper to taste These elements bring the salad to life. The lemon juice adds brightness, and the olive oil gives it richness. Oregano enhances the Mediterranean taste. This salad is not only tasty but also healthy. Here are some benefits: - Quinoa is a complete protein. It has all nine essential amino acids. - Olives are rich in healthy fats. They support heart health. - Feta cheese offers calcium and protein. It's also lower in fat than many cheeses. - Tomatoes are packed with vitamins. They help keep your skin healthy. - Cucumbers add hydration and fiber. They are low in calories, too. - Parsley is full of vitamins A, C, and K. It also adds a fresh taste. This delicious salad is great for lunch or dinner. Each ingredient adds flavor and health benefits. Start by rinsing 1 cup of quinoa under cool water. This removes bitter coating. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, then lower the heat. Cover the pot and let it simmer for 15 to 20 minutes. The quinoa should look fluffy when done. Remove it from heat and let it cool for a bit. While the quinoa cools, wash and chop your veggies. Slice 1 cup of cherry tomatoes in half. Dice 1 cucumber and 1 bell pepper. Finely chop 1/2 of a red onion. Slice 1/2 cup of kalamata olives. This mix adds color and flavor. Place all the chopped veggies in a large bowl. In a small bowl, whisk together 1/4 cup of lemon juice and 3 tablespoons of extra-virgin olive oil. Add 1 teaspoon of dried oregano, salt, and pepper to taste. This dressing brightens the salad. Make sure to mix it well so all the flavors blend. Once the quinoa cools, add it to the bowl with the veggies. Pour the dressing over the top. Toss everything gently until well combined. Finally, fold in 1/4 cup of chopped fresh parsley. Taste and adjust the seasoning if needed. You can serve it right away or chill it for 30 minutes to enhance the flavors. To cook quinoa perfectly, start with rinsing it well. This removes any bitter taste. Use two parts water or broth for one part quinoa. Bring the liquid to a boil, then lower the heat. Cover the pot and let it simmer for 15 to 20 minutes. You’ll know it’s ready when the quinoa is fluffy. Remove it from heat and let it cool. Fluff with a fork for the best texture. When serving your Mediterranean quinoa salad, choose a large bowl. This allows everyone to see the vibrant colors. Add fresh parsley on top for a pop of green. Lemon slices can add a nice touch and extra flavor. For a more elegant look, serve in individual bowls. You can even use small jars for a fun, portable option. To change the flavor, try adding different herbs or spices. Fresh basil or mint can give a new twist. If you like it a bit spicy, add red pepper flakes. For texture, consider adding nuts or seeds, like pine nuts or sunflower seeds. Adjust the dressing too; more lemon juice can make it brighter, while extra olive oil adds richness. Taste as you go to find your perfect blend. {{image_2}} You can easily make this salad vegetarian or vegan. The feta cheese is the only animal product. For a vegan twist, simply skip the feta cheese. You can also use a vegan cheese or nutritional yeast for a cheesy flavor. This keeps the dish fresh and full of flavor. Feel free to swap ingredients based on what you have. Use any color of bell pepper, or add some chopped spinach or kale for more greens. Canned chickpeas make a great addition for protein. If you like spice, try adding sliced jalapeños or a dash of hot sauce. These swaps make the salad even more fun. Change the salad with the seasons. In spring, add fresh peas or radishes for crunch. Summer is perfect for corn or zucchini, adding a sweet note. Fall brings great flavors with roasted sweet potatoes or squash. Winter salads can include pomegranate seeds or citrus fruits for brightness. Adjusting the salad keeps it exciting and fresh all year long! Store leftover Mediterranean quinoa salad in an airtight container. Make sure the container seals well. Place it in the fridge. The salad stays fresh for about three days. If you want to keep it longer, freeze it. Just be aware that texture may change after freezing. Before you eat, check for any off smells or colors. When making this salad for meal prep, keep the dressing separate. This helps the salad stay crisp. Prepare the quinoa and chop the veggies ahead of time. Store them in separate containers. Mix the salad right before you eat. This keeps each ingredient fresh and tasty. You can also double the recipe for more meals. This salad tastes best cold or at room temperature. If you prefer it warm, heat the quinoa only. Gently warm it in the microwave for about 30 seconds. Stir it to make sure it heats evenly. Add the cold veggies and dressing after reheating. This keeps the salad bright and fresh. Enjoy it as a quick lunch or light dinner! Yes, you can make this salad ahead of time. It tastes even better after the flavors mix. Just store it in an airtight container in the fridge. I like to let it chill for at least 30 minutes. This helps all the tastes blend well. If you want it fresh, add the parsley right before serving. If you don't have feta, try using goat cheese or a dairy-free cheese. These options still add a nice tang. You can also skip cheese entirely for a lighter dish. Just add a bit more lemon juice for flavor. Nutritional yeast can also give a cheesy taste without dairy. This salad is naturally gluten-free because quinoa is gluten-free. Just ensure your broth is gluten-free too. Check the labels to be safe. All the other ingredients are gluten-free, so you can enjoy this salad worry-free. You can boost the protein by adding chickpeas or black beans. Grilled chicken or shrimp also works well. For a vegetarian option, add hard-boiled eggs. These choices make the salad more filling and nutritious. Choose what you like best! Mediterranean quinoa salad is both easy to make and packed with nutrition. We covered key ingredients that add flavor and health benefits. I shared simple steps to cook quinoa and prepare the salad. Tips and variations let you customize the dish for any occasion. Finally, knowing how to store leftovers makes meal prep simpler. Enjoy creating your own version, filled with fresh tastes and colors. This salad is great for lunch, dinner, or a snack.

Mediterranean Quinoa Salad

Indulge in a vibrant Mediterranean Quinoa Salad that's bursting with flavor and nutrition! This easy recipe combines fluffy quinoa, fresh veggies, kalamata olives, and tangy feta cheese, all drizzled with a zesty lemon dressing. Perfect for meal prep or a refreshing side dish, it's ready in just 40 minutes! Click through for the full recipe and get inspired to add this healthy delight to your menu today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 bell pepper (red or yellow), diced

1/2 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool.

    In a large bowl, combine the halved cherry tomatoes, diced cucumber, chopped red onion, diced bell pepper, kalamata olives, and crumbled feta cheese.

      Once the quinoa has cooled, add it to the bowl with the vegetables and feta.

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

          Pour the dressing over the quinoa salad and toss gently until everything is well combined.

            Fold in the chopped parsley and adjust seasoning if necessary.

              Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4-6

                  - Presentation Tips: Serve the salad in a large bowl garnished with extra parsley and lemon slices for a vibrant, fresh look. You can also use individual bowls for a more elegant touch!