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- 1 cup quinoa (rinsed and drained) - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 bell pepper (any color), diced - 1 can (15 oz) chickpeas, rinsed and drained - 1/2 cup kalamata olives, pitted and sliced - 1/4 cup feta cheese, crumbled (optional) - 1/4 cup fresh parsley, chopped - 1/4 cup fresh mint, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste When making this Mediterranean quinoa salad, I love to focus on fresh ingredients. Each one adds flavor and texture. Quinoa is the star of this dish. It cooks up fluffy and light. Rinsing it first removes any bitterness. I use water or vegetable broth for cooking quinoa. Vegetable broth adds even more flavor. The cherry tomatoes burst with sweetness. They bring a bright color too. Next, I add a cucumber, red onion, and a bell pepper. The cucumber gives a crisp crunch. The onion adds a mild bite, while the bell pepper brings sweetness. Together, they create a nice balance. For protein, I include chickpeas. They are full of fiber and protein. Kalamata olives add a briny punch, while feta cheese adds a creamy touch. If you want a vegan option, just skip the feta. Herbs like parsley and mint brighten the salad. They add freshness and a pop of green. The dressing is simple. I whisk together olive oil, lemon juice, oregano, salt, and pepper. It ties everything together. This Mediterranean quinoa salad is a perfect dish for lunch or dinner. For the full recipe, check the details above. Enjoy creating this fresh and vibrant meal! - Combine 1 cup of rinsed quinoa and 2 cups of water or broth in a saucepan. - Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes. Cooking quinoa is easy. After 15 minutes, the quinoa should be fluffy. Remove it from heat and let it cool. This step is crucial for the salad's texture. - Mix the cooled quinoa with 1 cup of halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, 1/2 diced bell pepper, and 1 can (15 oz) of rinsed chickpeas. - Add 1/2 cup of sliced kalamata olives, 1/4 cup of crumbled feta cheese (if using), 1/4 cup of chopped fresh parsley, and 1/4 cup of chopped fresh mint. This salad bursts with color and flavor. The fresh vegetables add crunch, while chickpeas boost protein. - In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste. - Pour the dressing over the salad and toss gently to coat everything evenly. A good dressing makes a big difference. The olive oil and lemon juice bring a bright taste to the dish. - Let the salad sit for 15-30 minutes. This time allows the flavors to meld. - Serve chilled or at room temperature for the best experience. Presentation matters. Serve this salad in a large bowl or on individual plates. Add a sprig of mint or a lemon wedge on top for a fresh look. For the full recipe, check the details above. To make your salad shine, rinse your quinoa. This step removes any bitterness. Then, use fresh lemon juice. It brightens every bite and adds zest. You can customize this salad to your liking. Feel free to add different vegetables. Bell peppers and carrots bring color and crunch. If you want a twist, substitute quinoa. Try farro or couscous for a new texture. To boost flavor, add more herbs. Dill or coriander can change the game. A drizzle of balsamic glaze makes the salad pop. It adds depth and sweetness that balances well with the other flavors. For the full recipe, check below! {{image_2}} You can easily make this salad vegan. Just omit the feta cheese for a plant-based option. It still tastes great without it! For the dressing, use tahini instead of olive oil. This swap adds a creamy texture and a nutty flavor. Want to boost the protein? Add grilled chicken or shrimp to your salad. They pair perfectly with the flavors in this dish. You can also add avocado for extra creaminess. It gives a rich taste and makes the salad even more filling. Feel free to switch up the ingredients based on what's in season. Fresh tomatoes in summer or squash in the fall can add variety. You can also try adding roasted vegetables for a warm salad. This adds depth and changes the texture, making it comforting and hearty. Remember, this Mediterranean quinoa salad is versatile. You can explore many flavors and textures, making it your own! For the full recipe, check out the details above. To keep your Mediterranean quinoa salad fresh, store it in an airtight container in the fridge. This way, you can enjoy it later without losing flavor or texture. It’s best consumed within 3-4 days. After that, the veggies may start to wilt, and the quinoa can dry out. Freezing this salad is not recommended. When you freeze quinoa salad, the texture changes. The vegetables become mushy, and that fresh crunch disappears. For the best taste and texture, enjoy it fresh. If you prefer to serve the salad warm, lightly heat it in a pan. Add a splash of water to help keep it moist. However, I recommend serving it chilled for maximum freshness. The flavors shine when the salad is served cold, making every bite delightful. - Approximately 15 minutes once brought to a boil. Quinoa cooks quickly, which I love. Just bring water or broth to a boil, add the rinsed quinoa, then reduce the heat. Cover and let it simmer until it absorbs all the liquid. You’ll know it’s done when it looks fluffy. - Yes, it can be made up to a day in advance; flavors improve with time. Making this salad ahead is great for meal prep. It allows the flavors to blend and taste even better when you serve it. Just store it in the fridge and enjoy later. - Other grains like couscous, bulgur, or farro work well. If you can't find quinoa, don’t worry! Those grains add a nice texture too. You can try any of them, and they will taste amazing with the salad. - Yes, quinoa is naturally gluten-free. This makes it perfect for gluten-free diets. You can enjoy this dish without any worries about gluten. - While fresh is best, canned vegetables can be used for convenience. If you’re short on time, canned veggies are a quick fix. Just rinse them well before adding to the salad. - Rich in fiber, protein, and healthy fats; detailed nutritional info can be provided. This salad is not just tasty; it’s healthy too. Quinoa packs a protein punch, while the veggies add fiber and nutrients. Enjoying this salad supports a balanced diet. For more details, check the full recipe. This Mediterranean quinoa salad is full of great flavors and healthy ingredients. Combine quinoa, fresh veggies, chickpeas, and herbs to make a filling meal. You can customize it with different toppings or dressings, depending on your taste. Keep leftovers in the fridge for a few days, but enjoy the salad fresh for the best flavor. This dish is easy to make and is perfect for any occasion. You'll love how simple it is to create a delicious and nutritious meal.

Mediterranean Quinoa Salad

Discover the vibrant and delicious Mediterranean Quinoa Salad that's perfect for a light lunch or a flavorful dinner side! This dish combines fluffy quinoa with fresh veggies, chickpeas, and herbs for a satisfying meal that’s both nutritious and easy to make. Whether you're looking for a quick recipe or ways to customize your salad, this guide has you covered. Click through for the full recipe and elevate your dining experience with this fresh and flavorful dish!
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Ingredients
  

1 cup quinoa (rinsed and drained)

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 bell pepper (any color), diced

1 can (15 oz) chickpeas, rinsed and drained

1/2 cup kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled (optional for a vegan version)

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it cool.

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

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

        Pour the dressing over the quinoa mixture and gently toss to combine all ingredients evenly.

          Adjust seasonings to taste and let the salad sit for about 15-30 minutes to allow the flavors to marry.

            Serve chilled or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                - Presentation Tips: Serve the salad in a large, shallow bowl or individual plates, garnished with a sprig of mint and a lemon wedge for an extra touch of freshness.