Mediterranean Quinoa Salad
A vibrant and healthy salad packed with quinoa, fresh vegetables, and a zesty lemon-herb dressing.
Equipment
- 1 Large Mixing Bowl
- 1 Saucepan For cooking quinoa
- 1 Whisk For dressing
Ingredients
Quinoa
- 1 cup quinoa rinsed
- 2 cup water
Vegetables
- 1 cup cherry tomatoes halved
- 0.5 cup cucumber diced
- 0.5 cup red onion finely chopped
- 0.25 cup Kalamata olives halved
Dressing
- 3 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 1 clove garlic minced
- 0 salt and pepper to taste
Instructions
- 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 cool.
- While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the Kalamata olives.1 cup quinoa
- In a small bowl, whisk together olive oil, lemon juice, parsley, mint, and garlic. Season with salt and pepper to taste.2 cup water
- In a large mixing bowl, combine the cooked quinoa, prepared vegetables, and dressing. Toss well to combine.1 cup quinoa, 2 cup water
- Serve immediately or chill for later. Garnish with extra herbs, if desired.
Notes
This salad can be stored in the refrigerator for up to 3 days.