Mediterranean Quinoa Salad
Try this Mediterranean Quinoa Salad recipe or contribute your own.
Try this Mediterranean Quinoa Salad recipe or contribute your own.
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2/3 cup uncooked quinoa
- 1 1/3 cups chicken broth (i use low-sodium)
- 1 cup chopped olives (6-ounce can, drained and sliced i
- 1 cup diced roasted red bell peppers (8-ounce jar, drai
- 1 cup diced cucumbers about 8 ounces
- 1 cup chopped tomatoes about 8 ounces (i use cherry tomatoes and cut in half)
- 2-3 green onions finely chopped
- 1/4 cup chopped fresh cilantro or basil
- 1/2 cup (or more to taste) feta cheese crumbled, about 4 ounces
- 1 clove garlic finely minced or pressed through a garlic press
- pinch of dried oregano
- salt and pepper to taste start with about 1/4 teaspoon each and add more, if needed
- Carbohydrate 19.0859861657883 g
- Cholesterol 0 mg
- Fat 3.27842222294589 g
- Fiber 2.17497222166128 g
- Protein 3.94579861111732 g
- Saturated Fat 0.419867222322147 g
- Serving Size 1 1 Serving (75g)
- Sodium 90.0556006516588 mg
- Sugar 16.9110139441271 g
- Trans Fat 0.18439583335293 g
- Calories 120 calories
Step-by-step
- Rinse the quinoa very well in a fine mesh strainer; drain well.
- Combine the quinoa and broth in a saucepan and bring to a simmer.
- Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed.
- Let it rest off the heat, covered, for 10-15 minutes.
- Fluff with a fork and let cool to room temperature.
- In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
- Whisk the dressing ingredients together and pour over the salad.
- Toss to combine.
- Sprinkle with the feta cheese and toss lightly.
- Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.
My Go-To Mediterranean Quinoa Salad: A Recipe for Busy Weeknights
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and satisfying, and this Mediterranean Quinoa Salad ticks all the boxes. It’s a vibrant, flavorful dish that’s perfect for a light lunch or a refreshing dinner, especially during the warmer months. The beauty of this recipe lies in its simplicity and flexibility; you can easily adjust the ingredients to match what you have on hand or your personal preferences. I often swap out the feta for halloumi, or add some chickpeas for extra protein. Sometimes, depending on what's fresh at the market, I'll add chopped bell peppers in different colors. The variations are endless, which is why this salad has become a staple in my weekly meal plan.
The preparation is incredibly straightforward. I usually cook a big batch of quinoa at the beginning of the week and store it in the refrigerator. This way, assembling the salad takes only a few minutes. The dressing is equally simple – just a few whisks of olive oil, lemon juice, red wine vinegar, garlic, and oregano, and it's ready! I’ve found that using high-quality olive oil makes all the difference in the flavor of the dressing. It elevates the entire salad to a whole new level. The combination of the fresh herbs, juicy vegetables, and tangy dressing with the chewy quinoa is a match made in culinary heaven. It's a fantastic way to enjoy healthy, wholesome foods without compromising on taste. This salad is not only incredibly delicious, but it’s also a great source of plant-based protein, fiber, and essential nutrients, keeping me feeling full and energized throughout my day.
Ingredient notes: Feel free to experiment with different types of olives, such as Kalamata or Castelvetrano. I love using cherry tomatoes because they’re naturally sweet and burst with flavor, but any type of tomato will work. The herbs are also key to the flavor profile; fresh cilantro and basil are my favorites, but parsley or mint would also be lovely additions. For the feta cheese, I usually opt for a crumbly variety, but any type will do. Finally, a pinch of dried oregano adds a wonderful depth of flavor to the dish. The simplicity of the ingredients and the quick preparation time is what makes this dish so appealing, especially when I'm short on time.
This salad is also great for meal prepping. I often make a large batch on Sunday and enjoy it for lunches throughout the week. It keeps well in the refrigerator for up to three days, although I usually find that it doesn't last that long! It's become such a hit with my family that it often disappears within a day or two. It is both satisfying and light. It's the perfect dish to take to a potluck or picnic. It’s easy to transport, and it’s always a crowd-pleaser.
Serving suggestions: I love serving this salad on its own as a complete meal, but it can also be paired with grilled chicken, fish, or falafel for a more substantial dish. It’s also a great side dish to serve alongside grilled meats or roasted vegetables. The possibilities are endless! This salad has become more than just a recipe; it's a testament to the power of simple, fresh ingredients combined to create something truly delicious and satisfying. It's a reminder that healthy eating doesn't have to be complicated or time-consuming.
Conclusion: This Mediterranean Quinoa Salad is a testament to the fact that healthy and delicious can go hand in hand. It’s quick, easy, versatile, and satisfying, making it a perfect addition to any busy weeknight meal plan. Try it out and discover your new favorite salad!
