Description
A fresh and vibrant Mediterranean Quinoa Salad combining fluffy quinoa with crisp cucumbers, sweet tomatoes, colorful bell peppers, tangy kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and red wine vinegar dressing. Perfect as a light lunch or a side dish, this salad is easy to prepare and packed with wholesome flavors.
Ingredients
Scale
Quinoa
- 1 cup uncooked quinoa
Vegetables
- 3 Persian (mini) cucumbers or 1/2 English cucumber, sliced
- Generous handful little tomatoes, halved
- 1 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 2 tablespoons red onion, chopped
Other
- Handful kalamata olives, pitted
- 3.5 ounces cubed feta cheese (preferably packed in oil and herbs)
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano (or more to taste)
- Salt and pepper, to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Cook according to package directions, usually simmering in water for about 15 minutes until fluffy. Once cooked, set it aside to cool completely.
- Prepare the Vegetables: While the quinoa is cooking and cooling, slice the cucumbers, halve the tomatoes, chop the red and green bell peppers, and finely chop the red onion. Add all these ingredients along with the kalamata olives and cubed feta cheese into a large salad bowl.
- Combine Quinoa with Vegetables: When the quinoa has cooled to room temperature, add it to the salad bowl with the prepared vegetables and cheese.
- Dress the Salad: Pour in the olive oil, lemon juice, red wine vinegar, and sprinkle the dried oregano over the salad. Mix everything gently but thoroughly. Season with salt and pepper to taste. Adjust the dressing by adding more oil or vinegar if desired.
- Serve or Chill: You can serve the salad immediately or chill it in the refrigerator for enhanced flavor. The salad keeps well for a few days when refrigerated in a sealed container.
Notes
- Allowing the quinoa to cool before mixing prevents wilting the fresh vegetables and feta.
- The salad can be customized with additional herbs like fresh parsley or mint for extra flavor.
- Use Persian cucumbers if possible for a less watery texture.
- This salad is a great make-ahead dish; flavors deepen when chilled overnight.
- Adjust salt carefully due to the salty nature of feta and olives.
