🥗 Mediterranean Quinoa Salad — Full Detailed Recipe

✅ Ingredients (Serves 4)

For the Salad

• 1 cup quinoa, rinsed well

• 2 cups water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• 1 red bell pepper, diced

• ¼ cup red onion, finely chopped

• ½ cup Kalamata olives, pitted & halved

• ½ cup feta cheese, crumbled (optional for vegan: skip or use vegan feta)

• ¼ cup fresh parsley, chopped

• 2 tbsp fresh mint, chopped (optional but recommended)

For the Dressing

• ¼ cup extra virgin olive oil

• 3 tbsp fresh lemon juice

  

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• 1 garlic clove, minced

• 1 tsp dried oregano

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

🔪 Instructions

1. Cook the Quinoa

1. In a pot, combine 1 cup quinoa and 2 cups water/broth.

2. Bring to a boil, then reduce heat to low.

3. Cover and cook for 12–15 minutes until water is absorbed.

4. Fluff with a fork and let it cool completely before mixing (important to prevent sogginess).

2. Prepare the Vegetables

• Slice the cherry tomatoes

• Dice the cucumber

• Dice the red bell pepper

• Finely chop red onion

• Chop parsley and mint

  

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• Halve Kalamata olives

3. Make the Dressing

In a small bowl, whisk together:

• Olive oil

• Lemon juice

• Minced garlic

• Dried oregano

• Salt & pepper

Taste and adjust salt or lemon based on preference.

4. Assemble the Salad

In a large mixing bowl:

1. Add cooled quinoa

2. Add all vegetables, olives, herbs, and feta

3. Pour the dressing over the salad

4. Toss gently until well combined

   

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5. Rest & Serve

• Let the salad rest for 10–15 minutes so the flavors blend.

• Serve chilled or at room temperature.

🌿 Storage

• Store in an airtight container in the fridge for 3–4 days.

• Great for meal prep — stays fresh and flavorful!

💡 Optional Add-Ins

• Avocado cubes

• Grilled chicken or shrimp

• Chickpeas

• Sun-dried tomatoes

• Roasted red peppers