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Mediterranean Quinoa Salad

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A colorful medley of quinoa and fresh vegetables, drizzled with a zesty lemon dressing, perfect for a light lunch or side dish.

Ingredients

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  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Rinse the quinoa under cold water to remove any bitterness.
  2. Combine the rinsed quinoa and water (or vegetable broth) in a saucepan. Bring to a boil, then cover, reduce the heat, and let it simmer for about 15 minutes until fluffy.
  3. Mix the cooked quinoa with cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese in a large bowl.
  4. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
  5. Pour the dressing over the salad and toss gently.
  6. Garnish with fresh parsley before serving. Enjoy chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen as the salad sits.

Nutrition

Find it online: https://www.thestationrecipes.com/mediterranean-quinoa-salad-2/

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