Description
A vibrant Mediterranean salad with fluffy quinoa, crisp vegetables, fresh herbs, and a zesty lemon vinaigrette. Customizable, easy to make, and perfect for hot days or meal prepping.
Ingredients
1 cup quinoa
2 cups water or vegetable broth
1 English cucumber
1 red bell pepper
1/2 cup cherry tomatoes
1/4 cup red onion
1/4 cup fresh parsley
1/4 cup fresh mint
1/4 cup feta cheese (optional)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic (minced)
salt and pepper to taste
1/4 cup Kalamata olives
Instructions
Rinse quinoa under cold water
In a saucepan, bring water/broth to a boil
Add quinoa, reduce heat, cover, and simmer 15 minutes until fluffy
Dice cucumber, bell pepper, cherry tomatoes, and red onion
Combine cooked quinoa and vegetables in a large bowl
Add fresh herbs and Kalamata olives
Soak red onion in cold water 10 minutes before adding
Toss with vinaigrette: mix olive oil, lemon juice, mustard, garlic, salt, and pepper
Cover and chill for at least 30 minutes before serving
Serve at room temperature or chilled
Notes
Soak red onion in cold water to mellow its sharpness
Use vegetable broth instead of water for more flavor
Omit feta for vegan option
Use gluten-free wine-free Dijon mustard if alcohol is restricted
Cherry tomatoes can be substituted with grape tomatoes
Kalamata olives can be omitted if needed
- Prep Time: 15
- Cook Time: 15
- Category: Summer Desserts
- Method: Steaming/Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg