Mediterranean Quinoa Salad
A vibrant and healthy salad packed with quinoa, fresh vegetables, and a tangy lemon-herb dressing. Perfect for a light lunch or a side dish.
Equipment
- 1 Large Bowl For mixing the salad.
- 1 Whisk For the dressing.
Ingredients
Quinoa
- 1 cup quinoa rinsed
- 2 cup water
Vegetables
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 0.5 red onion finely chopped
- 0.5 cup Kalamata olives halved
Dressing
- 0.25 cup olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and let it cool.
- While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, chop the red onion, and halve the Kalamata olives.
- In a small bowl, whisk together olive oil, lemon juice, fresh parsley, dried oregano, salt, and pepper.
- In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
Notes
This salad can be stored in the refrigerator for up to 3 days.