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- 1 cup quinoa - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 3/4 cup kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - Salt and pepper to taste This salad is not just tasty; it is also healthy. One serving has about: - Calories: 250 - Protein: 7g - Carbohydrates: 30g - Fat: 12g - Fiber: 4g These numbers can vary based on how much dressing you use. Let's talk about the key ingredients in this Mediterranean quinoa salad. - Quinoa: This is the base of our salad. Quinoa is a whole grain that cooks quickly. It is high in protein and gluten-free. - Olives: Kalamata olives add a salty, briny flavor. They also give healthy fats to your meal. - Feta cheese: This cheese adds creaminess and a tangy taste. It complements the fresh veggies well. - Cherry tomatoes and cucumber: These add crunch and freshness. They bring color and hydration to the salad. - Olive oil and lemon juice: This dressing adds richness and brightness. It ties all the flavors together. Using these fresh and wholesome ingredients makes this dish both delicious and nutritious. For the complete recipe, check out the Full Recipe section. To start, rinse 1 cup of quinoa in cold water. This step removes the bitter coating called saponin. Next, add the rinsed quinoa to a medium saucepan with 2 cups of water or vegetable broth. Bring this to a boil over medium-high heat. Once boiling, lower the heat to a simmer. Cover the pot and cook for about 15 minutes. You know it's done when all the liquid is gone. After cooking, let the quinoa sit covered for 5 minutes. Fluff it with a fork to make it light and airy. In a large mixing bowl, combine the cooked quinoa with fresh veggies. Add 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. Include 1/2 of a finely chopped red onion and 3/4 cup of sliced kalamata olives. Crumble in 1/2 cup of feta cheese for a creamy touch. Finally, fold in 1/4 cup of chopped fresh parsley. This mix gives the salad a vibrant look and a range of textures. For the dressing, grab a small bowl. Whisk together 1/4 cup of extra virgin olive oil and 2 tablespoons of lemon juice. Add salt and pepper to taste. Whisk until the mixture is smooth. Pour this dressing over the salad and toss gently. Make sure every ingredient is well-coated. To enhance the flavor, let the salad sit for about 15 minutes before serving. This waiting time helps all the flavors come together nicely. For the complete instruction set, check the Full Recipe. To cook quinoa perfectly, rinse it well. Rinsing removes the bitter coating called saponin. In a pot, add one cup of quinoa and two cups of water or broth. Bring it to a boil over medium-high heat. Once it boils, lower the heat, cover, and simmer for about 15 minutes. After that, let it sit off the heat for five minutes. Finally, fluff it with a fork to make it light and airy. To boost the flavor, add a pinch of salt to the cooking water. You can also use vegetable broth instead of water for more taste. Fresh herbs bring brightness too. Try adding basil or mint for a twist. A dash of red pepper flakes can give it a nice kick. Remember to taste as you go; it helps balance the flavors just right. Serve your Mediterranean quinoa salad in a large glass bowl or wooden platter. This makes it look inviting. Garnish with extra parsley and some lemon wedges to brighten the dish. Use colorful bowls to highlight the fresh ingredients. You can also serve it with pita bread and hummus for a complete meal. For a fun touch, let guests serve themselves from the bowl. It creates a festive feel, perfect for gatherings. For the full recipe, follow the instructions and enjoy this fresh and healthy choice! {{image_2}} You can change the ingredients in the Mediterranean quinoa salad. For example, swap out feta cheese for avocado if you want a creamier texture. You can use any beans instead of olives for a different taste. If you have fresh herbs like mint or basil, feel free to use those instead of parsley. This salad is great for everyone. If you are vegan, just skip the feta cheese. You can add more veggies like carrots or zucchini to keep it hearty. If you want protein, chickpeas work well and blend nicely with the salad. Change the ingredients based on what’s in season. In summer, add fresh corn or zucchini for extra crunch. In fall, consider roasted sweet potatoes for warmth. This keeps the salad fresh and fun all year long. Check out the Full Recipe for more ideas. To keep your Mediterranean quinoa salad fresh, store it in an airtight container. Use glass or plastic containers that seal well. Place the salad in the fridge right after serving. This helps keep the flavors bright and the veggies crisp. Avoid adding the dressing until you're ready to eat. This keeps the salad from getting soggy. When stored properly, your quinoa salad can last up to five days in the fridge. If it starts to smell off or looks mushy, it’s best to throw it out. Always trust your senses. Fresh ingredients will stay tasty longer. If you use pre-packaged items, check their expiry dates. You can enjoy this salad cold or at room temperature. If you prefer warm leftovers, gently heat it in a pan. Use low heat and stir often to avoid burning. Add a splash of olive oil or a bit of broth to keep it moist. Don't worry about reheating the salad with feta or olives; they hold up well. For the best taste, serve within a couple of days after making it. For the full recipe, check out the previous section. You can add many delicious items to Mediterranean quinoa salad. Here are some ideas: - Avocado for creaminess - Chickpeas for extra protein - Spinach for more greens - Artichoke hearts for a tangy kick - Sun-dried tomatoes for depth of flavor These additions enhance taste and boost nutrition. Feel free to mix and match to suit your preferences! Yes, Mediterranean quinoa salad is gluten-free. Quinoa is a seed, not a grain. This makes it a great choice for those with gluten sensitivities. Just ensure all other ingredients, like feta cheese and olives, are also gluten-free. Absolutely! Making Mediterranean quinoa salad ahead of time is smart. You can store it in the fridge for up to three days. The flavors improve as it sits. Just keep the dressing separate until you serve. This way, the salad stays fresh and crisp. For the full recipe, check the main article. You learned about the ingredients and steps to make a Mediterranean Quinoa Salad. We covered cooking quinoa, mixing salad components, and preparing a tasty dressing. You now have tips to cook quinoa perfectly and enhance flavor. You explored variations and how to store leftovers. This dish is healthy and flexible for all diets. Use this blog post to create a delicious and refreshing salad. Enjoy the process, and make it your own!

Mediterranean Quinoa Salad

Looking for a refreshing and healthy meal? Try this Mediterranean Quinoa Salad packed with vibrant veggies, feta, and olives! It’s easy to make and perfect for any occasion. With just a few simple steps, you can whip up a delicious salad that bursts with flavor and is great for meal prep. Click to explore this quick recipe and elevate your salad game today!
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Ingredients
  

1 cup quinoa

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

3/4 cup kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

Salt and pepper to taste

Instructions
 

Rinse the quinoa under cold water to remove its natural bitter coating (saponin).

    In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat.

      Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and all the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

        In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, and feta cheese.

          In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.

            Pour the dressing over the quinoa salad and toss gently to combine, ensuring all ingredients are coated with the dressing.

              Fold in the chopped parsley and adjust seasoning with additional salt and pepper if needed.

                Let the salad sit for about 15 minutes to allow the flavors to meld before serving.

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

                    - Presentation Tips: Serve the salad in a large glass bowl or a wooden platter, garnished with extra parsley and lemon wedges for a fresh look. Consider using colorful bowls to complement the vibrant colors of the ingredients.