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The Mediterranean Quinoa Salad is fresh and full of flavor. Here are the main ingredients you will need: - 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 medium cucumber, finely diced - 1 bell pepper (red or yellow), diced - ½ medium red onion, finely chopped - ½ cup kalamata olives, pitted and sliced - ½ cup feta cheese, crumbled - ¼ cup fresh parsley, finely chopped - ¼ cup extra virgin olive oil - 3 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste These ingredients create a bright and tasty salad. The quinoa gives it a nice texture. Fresh vegetables add crunch and color. You can add more fun to your salad with these optional extras: - Avocado, diced - Chickpeas, canned and rinsed - Roasted red peppers, diced - Artichoke hearts, chopped - Fresh basil or mint, chopped These add-ins boost the flavor and nutrition. You can mix and match based on what you like. If you have special diet needs, here are some easy swaps: - Use brown rice or couscous instead of quinoa for a different grain. - Swap feta cheese for nutritional yeast for a vegan option. - If you are dairy-free, leave out cheese or use a plant-based cheese. - For low-sodium options, use low-sodium olives and broth. These substitutions keep the salad tasty while meeting dietary needs. Enjoy making your own version! Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitter taste. Next, put the rinsed quinoa in a medium pot. Add 2 cups of water or vegetable broth for extra flavor. Bring it to a boil over high heat. When it boils, turn the heat down to low. Cover the pot and let it simmer for 15 minutes. After that, the liquid should be gone. Take the pot off the heat, but keep it covered for 5 more minutes. This steams the quinoa. Finally, fluff it with a fork and spread it on a plate to cool. While the quinoa cools, wash and chop your veggies. Halve 1 cup of cherry tomatoes. Dice 1 medium cucumber into small pieces. Chop 1 bell pepper, either red or yellow, into small bits. For some crunch and flavor, finely chop ½ medium red onion. Slice ½ cup of kalamata olives, pitted. Lastly, chop ¼ cup of fresh parsley. Mix all these fresh veggies in a large bowl. This adds color and taste to your salad. In a small bowl, whisk together ¼ cup of extra virgin olive oil and 3 tablespoons of freshly squeezed lemon juice. Add 1 teaspoon of dried oregano. Season with a pinch of salt and freshly ground black pepper. Mix until smooth. Pour this dressing over your bowl of cooled quinoa and veggies. Toss gently with a spatula or salad tongs. Taste your salad and add more salt or pepper if needed. Cover it and chill in the fridge for at least 30 minutes. This helps the flavors blend well. Enjoy your healthy Mediterranean quinoa salad! To cook quinoa just right, rinse it well. This step removes bitterness and helps the grains taste great. Use a pot with a lid and the right water ratio. I recommend two cups of water for one cup of quinoa. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for 15 minutes. After cooking, let it sit for five minutes with the lid on. Fluff it with a fork to keep the grains separate. Want to kick up the flavor? First, use vegetable broth instead of water. This adds depth. Fresh herbs like basil or mint can also brighten the dish. Try adding some lemon zest for a zesty touch. If you love spice, consider a pinch of red pepper flakes. You can also mix in roasted garlic for a rich flavor. To make your salad look amazing, serve it in a large bowl. A colorful bowl adds to the visual appeal. Garnish with fresh parsley and some whole olives on top. This adds a nice contrast. Just before serving, drizzle a little extra olive oil for shine. It makes the salad look fresh and inviting! {{image_4}} You can add chickpeas to the salad for extra protein. Chickpeas bring a creamy texture and a nutty flavor. To do this, use one can of chickpeas, drained and rinsed. Mix them with the other ingredients after cooking the quinoa. This addition makes the salad more filling and hearty. To make a vegan version, simply omit the feta cheese. You can replace it with avocado for creaminess or use vegan feta if you prefer. The rest of the salad stays the same. This version is bright, fresh, and totally delicious without dairy. This salad is already gluten-free thanks to quinoa. However, if you want to add more crunch, try adding nuts like almonds or walnuts. These not only add texture but also healthy fats. Just chop them up and mix them in with the other ingredients. To keep your Mediterranean quinoa salad fresh, store it in an airtight container. Make sure to refrigerate it right after serving. This way, you help keep the flavors intact. If you have extra dressing, store it separately. This keeps the salad from getting soggy. This salad is best served cold or at room temperature. If you prefer, you can gently reheat the quinoa in the microwave. Do this in short bursts to avoid overcooking. Add a splash of olive oil if it feels dry. Before serving, give it a good toss to mix the flavors again. Your quinoa salad can last in the fridge for 3 to 5 days. After that, the ingredients may lose their crispness. It’s not recommended to freeze this salad. Freezing changes the texture of the veggies and feta cheese. For the best taste, enjoy your leftovers within a week. Yes, you can make this salad ahead of time. I often prepare it a day before. The flavors mix better when they sit together. Just keep it in the fridge. Cover it well with plastic wrap or a lid. This salad stays fresh for up to three days. If you need a feta substitute, try goat cheese or ricotta. Both add creaminess. You can also skip cheese for a dairy-free option. A sprinkle of nutritional yeast gives a cheesy taste. To add heat, include diced jalapeños or red pepper flakes. You can mix in a splash of hot sauce too. If you like a kick, try adding black pepper or cayenne. Adjust the spice to fit your taste. This blog post covered how to make a Mediterranean quinoa salad. We explored key ingredients, optional add-ins, and substitutions for different diets. I provided clear steps for cooking and assembling the salad. Tips helped ensure the quinoa was perfect and the presentation was appealing. I discussed tasty variations and how to store leftovers. In closing, this salad is flexible and easy to make. Try out different flavors and enjoy!

Mediterranean Quinoa Salad

Looking to elevate your meal with a refreshing dish? Try this Mediterranean quinoa salad that's packed with colorful veggies and topped with creamy feta! Made with simple ingredients like cherry tomatoes, cucumbers, and kalamata olives, it's perfect for any occasion. Discover how to prepare this delightful salad step-by-step and impress your guests. Click to explore the full recipe and enjoy a taste of the Mediterranean!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth (for added flavor)

1 cup cherry tomatoes, halved

1 medium cucumber, finely diced

1 bell pepper (red or yellow), diced into small pieces

½ medium red onion, finely chopped

½ cup kalamata olives, pitted and sliced

½ cup feta cheese, crumbled

¼ cup fresh parsley, finely chopped

¼ cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

Instructions
 

In a medium-sized pot, combine the rinsed quinoa with the water or vegetable broth.

    Bring the mixture to a vigorous boil over high heat.

      Once it reaches a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 15 minutes, until all the liquid is absorbed.

        After 15 minutes, remove the pot from heat and let it sit, still covered, for an additional 5 minutes to steam.

          Carefully fluff the quinoa with a fork and spread it out on a large plate to cool to room temperature.

            In a spacious mixing bowl, combine the cooled quinoa with the halved cherry tomatoes, diced cucumber, bell pepper, finely chopped red onion, sliced kalamata olives, crumbled feta cheese, and chopped parsley.

              In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper until emulsified and smooth.

                Drizzle the dressing over the quinoa salad mixture and gently toss with a spatula or salad tongs to evenly distribute all ingredients.

                  Taste the salad and adjust the seasoning with more salt and pepper, if needed.

                    Cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes to allow the flavors to meld beautifully before serving.

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour (includes chilling time) | 4 servings

                        - Presentation Tips: Serve the salad in a beautiful large salad bowl. Garnish with a sprinkle of fresh parsley and a few whole olives on top for a vibrant contrast. Just before serving, drizzle a touch more olive oil to enhance its flavor and richness.