Mediterranean Quinoa Salad Lemon (Printable Format)
Fluffy quinoa mixed with crisp vegetables, olives, and a zesty lemon dressing for a refreshing Mediterranean dish.
# What You Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/3 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Cheese
11 - 1/2 cup feta cheese, crumbled (optional)
→ Lemon Dressing
12 - 1/4 cup extra virgin olive oil
13 - 3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
15 - 1 clove garlic, minced
16 - 1/2 teaspoon dried oregano
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until water is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and allow to cool to room temperature.
02 - In a large bowl, combine cooled quinoa with cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, parsley, and mint.
03 - Whisk together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper in a small bowl or jar.
04 - Pour the lemon dressing over the salad ingredients and toss gently to combine evenly.
05 - Fold in crumbled feta cheese, if using, taking care not to break up the cheese too much.
06 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 1 hour to let flavors meld.
# Expert Suggestions:
01 -
- It tastes even better the next day, which means you can make it ahead and actually enjoy your gathering.
- Every bite has texture and color, so it never gets boring halfway through the bowl.
- You can eat it cold straight from the fridge or let it sit on the counter, and it works either way.
02 -
- Let the quinoa cool completely before mixing it with the vegetables, or the heat will wilt the herbs and make everything soggy.
- If you add the feta too early and toss it too hard, it turns into a creamy mush instead of staying in satisfying crumbles.
03 -
- Toast the quinoa in the dry saucepan for a minute before adding water, it brings out a nutty flavor that makes the whole salad taste richer.
- If your lemons are not very juicy, roll them on the counter with your palm before cutting, it breaks down the membranes and you get way more juice out of them.