Zesty Mediterranean Quinoa Salad
A refreshing and healthy Mediterranean quinoa salad packed with fresh vegetables, herbs, and a tangy lemon-garlic dressing. Perfect for a light meal or side dish.
Equipment
- medium saucepan
- baking sheet
- small bowl
- large mixing bowl
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese optional
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- In a medium saucepan, combine rinsed quinoa and broth, then bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove from heat, let stand for 5 minutes, then fluff with a fork and cool on a baking sheet.
Vegetable Prep
- While quinoa cools, dice the cucumber and red bell pepper.
- Finely chop the red onion and halve the cherry tomatoes.
- Chop the fresh parsley and mint.
Dressing Assembly
- In a small bowl, whisk olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Whisk until the dressing is well combined and emulsified.
Salad Assembly
- In a large bowl, combine cooled quinoa, diced cucumber, bell pepper, red onion, cherry tomatoes, parsley, and mint.
- Pour dressing over salad, toss to coat, and fold in feta cheese if desired.
- Serve immediately or refrigerate for later enjoyment.
Notes
For extra flavor, toast the quinoa slightly before cooking. You can also add other vegetables like chickpeas, roasted bell peppers, or artichoke hearts. Adjust lemon juice and herbs to your preference. This salad is great for meal prepping as it holds up well in the refrigerator for a few days.