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Mediterranean Quinoa Salad

This Mediterranean quinoa salad is a refreshing and nutritious dish that combines quinoa with fresh vegetables, chickpeas, feta, and a zesty dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cup dry quinoa Provides a nutty flavor and is a great source of plant-based protein.
  • 1/2 tsp Kosher salt Enhances the flavors of the salad.
  • 1 cup quarter cherry tomatoes Adds sweetness and acidity.
  • 1 medium English cucumber Provides a refreshing crunch.
  • 1 medium yellow bell pepper Offers sweetness and vibrant color.
  • 1 cup chickpeas Rich in protein and fiber, these add heartiness.
  • 1/4 cup minced red onion Gives a sharp bite and enhances overall flavor.
  • 1 clove garlic Adds a layer of aromatic flavor.
  • 1/4 cup finely chopped parsley Brightens the dish with freshness.
  • 1/2 cup feta crumbles Introduces a creamy, tangy element.
  • 1/4 cup sliced olives Contributes a salty, savory flavor.
  • 1 tsp dried oregano Adds earthy herbal notes.
For the dressing
  • 2 tbsp lemon juice Provides acidity for balance.
  • 1 tsp lemon zest Enhances the citrus flavor.
  • 1 tbsp Dijon mustard Acts as an emulsifier in the dressing.
  • 1 tbsp honey or maple syrup Adds a touch of sweetness.
  • 3 tbsp olive oil Enriches the dressing and binds the ingredients.
  • Freshly ground black pepper Optional seasoning to taste.

Method
 

Preparation
  1. STEP 1: Rinse the quinoa. Use a fine mesh strainer to wash the quinoa and remove the bitterness.
  2. STEP 2: Cook the quinoa. Combine the rinsed quinoa with water and kosher salt in a saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for 15 to 18 minutes until absorbed.
  3. STEP 3: Steam the quinoa. Turn off the heat and let it sit covered for 5 minutes. Fluff with a fork.
  4. STEP 4: Cool the quinoa. Spread cooked quinoa on a baking sheet and freeze for 2-3 minutes to cool.
Mixing the salad
  1. STEP 5: Prepare the vegetables. Chop and mix the tomato, cucumber, bell pepper, chickpeas, parsley, red onion, olives, and oregano in a large bowl.
Dressing and Serving
  1. STEP 6: Make the dressing. In a bowl, whisk together lemon juice, lemon zest, Dijon mustard, and honey. Slowly whisk in olive oil until emulsified.
  2. STEP 7: Combine salad. Add cooled quinoa and dressing to the vegetable mixture. Toss well and season with pepper.
  3. STEP 8: Serve or marinate. Enjoy immediately or let marinate for 30 minutes to 24 hours for enhanced flavors.

Notes

This salad is versatile for meal prep and can be enjoyed fresh or marinated. Ideal for potlucks and family gatherings.