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- 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped

Mediterranean Quinoa Salad

Discover the vibrant flavors of Mediterranean Quinoa Salad with this easy and delicious recipe. Packed with fresh veggies, creamy feta, and briny olives, it's perfect for lunch or gatherings. Learn simple steps, cooking tips, and creative variations to make this salad your own. Enjoy a healthy dish that's as visually appealing as it is tasty.
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.

    In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.

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

        Once the quinoa has cooled, add it to the bowl with the vegetables and feta. Drizzle the dressing over the top and gently toss everything together to combine.

          Adjust seasoning with more salt and pepper if needed, and let the salad sit for at least 15 minutes for the flavors to meld before serving.

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

              - Presentation Tips: Serve the salad in a large bowl or individual serving dishes, garnished with a few sprigs of parsley on top and a lemon wedge on the side for an extra pop of color and freshness.