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For this salad, you need 1 cup of quinoa. Rinse it well under cold water. Quinoa can have a bitter taste if not rinsed. Use 2 cups of vegetable broth or water to cook it. The broth adds flavor. You will use fresh veggies for bright flavor. Gather these ingredients: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1 cup chickpeas, drained and rinsed - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup fresh parsley, chopped These veggies add crunch and color. They also boost the nutrition in the salad. The dressing brings all the flavors together. You will need: - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Mix these well for a zesty taste. You can get creative with your salad. Try these optional add-ins: - 1/4 cup crumbled feta cheese for creaminess - Avocado slices for healthy fats - Nuts or seeds for extra crunch These add-ins make the salad even more tasty and fun. For the complete recipe, check the Full Recipe. First, rinse the quinoa under cold water. This step helps remove any bitter taste. In a medium saucepan, mix the rinsed quinoa with the vegetable broth. Turn the heat to high and bring it to a boil. Once boiling, lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and the liquid is gone. Remove it from heat and let it cool for about 10 minutes. Fluff the quinoa with a fork for the best texture. While the quinoa cools, wash and chop your vegetables. Slice the cherry tomatoes in half. Dice the cucumber and bell pepper into small pieces. Finely chop the red onion. Drain and rinse the chickpeas. Halve the Kalamata olives. Lastly, chop the fresh parsley. Place all these colorful veggies into a large mixing bowl. This will add crunch and flavor to your salad. In a small bowl, whisk together the olive oil and lemon juice. This adds a bright flavor to your salad. Next, mix in the dried oregano, salt, and pepper. Whisk until everything is well combined. This dressing ties all the flavors together. Now, it's time to bring everything together. Add the cooled quinoa to the large bowl with the vegetables. Pour the dressing over this mixture. Toss gently until everything is mixed well. If you like, fold in the crumbled feta cheese for extra creaminess. Taste your salad and adjust the seasoning as needed. This step ensures every bite is full of flavor. Check out the Full Recipe for more tips on presentation and storage. To get the perfect quinoa, rinse it well. This removes bitterness. Use two cups of broth for each cup of quinoa. This gives it flavor. Cook it until fluffy, about 15 minutes. Let it cool, then fluff it with a fork. This keeps it light and airy. Add more flavor with fresh herbs. I like using parsley and oregano. They brighten the salad. A squeeze of lemon juice adds zing. You can also try a splash of balsamic vinegar. This gives it depth and a sweet touch. Serve your salad in a big bowl. This makes it look inviting. Garnish with extra parsley and lemon wedges. You can pair it with pita bread or grilled chicken. For a snack, serve it with hummus. Enjoy the burst of Mediterranean flavors! For the full recipe, check out the Mediterranean Quinoa Salad 🥗! {{image_2}} You can add protein for a heartier meal. Here are some great options: - Grilled chicken: Slice it and mix it in. - Shrimp: Cooked shrimp adds a nice touch. - Tofu: Use firm tofu for a plant-based option. - Lentils: Add cooked lentils for extra fiber. These proteins blend well with the salad's flavors. They also boost the nutrition. Feel free to swap ingredients based on what you have. Here are some ideas: - Quinoa: Use farro or barley for a different grain. - Vegetables: Try zucchini or radishes if you want a twist. - Olives: Swap Kalamata for green olives or capers. - Cheese: Use goat cheese instead of feta for a tangy taste. These changes can make the dish your own. You can change the salad with the seasons. Here’s how: - Spring: Add fresh peas or asparagus. - Summer: Toss in ripe peaches or mango. - Fall: Use roasted butternut squash or apples. - Winter: Mix in roasted beets or Brussels sprouts. These seasonal ingredients will keep the dish fresh and exciting. Each season brings a new flavor. You can store your Mediterranean quinoa salad in an airtight container. Keep it in the fridge for up to three days. The flavors will blend and get even better. Make sure to stir it before serving again. If the salad seems dry, add a bit of olive oil or lemon juice. I don’t recommend freezing this salad. The fresh veggies and dressing won’t hold up well. Freezing can change the texture of the ingredients. Chickpeas may become mushy, and tomatoes can turn watery. If you want to save some, store just the quinoa. You can freeze it for up to three months. If you have leftover quinoa, reheat it on the stove. Add a splash of water to keep it moist. Heat it on low until warm. Avoid microwaving it, as it can dry out. You can also serve the salad cold, as it is light and refreshing. Enjoy it as a quick lunch or snack! For the full recipe, check out the Mediterranean Quinoa Salad recipe above. To cook quinoa perfectly, rinse it well to remove bitterness. Use two cups of vegetable broth for every cup of quinoa. Bring the broth to a boil, then lower the heat. Cover and simmer for about 15 minutes. The quinoa is done when it is fluffy and the liquid is gone. Let it cool for ten minutes, then fluff it with a fork. Yes, you can make this salad ahead of time. It tastes even better after the flavors mix. Just prepare the salad and store it in an airtight container. Keep it in the fridge for up to three days. Make sure to add any fresh herbs or feta cheese right before serving for the best taste. If you want to skip feta cheese, try using goat cheese or ricotta. Both offer a creamy texture. You can also use avocado for a rich, healthy option. Nutritional yeast gives a cheesy flavor without dairy. Choose what you like best or have on hand. Mediterranean Quinoa Salad lasts about three days in the fridge. Store it in a sealed container to keep it fresh. If you notice any changes in smell or texture, it's best to toss it. Enjoy this salad within a few days for the best taste and quality. For the full recipe, check the details above. This blog post covered how to make a Mediterranean quinoa salad. We talked about the key ingredients, from quinoa and fresh veggies to dressings. I shared step-by-step instructions for cooking and mixing everything. You also learned tips for perfect quinoa and flavor boosts. We explored variations and how to store your salad. Now, you can create a colorful, healthy dish anytime. Enjoy making this salad for your next meal. Get creative with add-ins, and share your new recipe with friends!

Mediterranean Quinoa Salad

Savor the flavors of summer with this vibrant Mediterranean Quinoa Salad! Packed with nutritious ingredients like cherry tomatoes, cucumbers, and chickpeas, this fresh dish is perfect for any meal. In just 30 minutes, you can create a healthy and colorful salad that will impress your family and friends. Click through now to explore the full recipe and elevate your cooking game with this delightful Mediterranean dish!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1 cup chickpeas, drained and rinsed

1/2 cup Kalamata olives, pitted and halved

1/4 cup fresh parsley, chopped

1/4 cup crumbled feta cheese (optional)

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Begin by cooking the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes - until the quinoa is fluffy and the liquid has been absorbed.

    Once cooked, remove the quinoa from heat and let it cool for about 10 minutes. Fluff with a fork and set aside.

      In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, chickpeas, olives, and parsley.

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

          Add the cooled quinoa to the vegetable mixture and pour the dressing over it. Toss everything gently until well mixed.

            If desired, fold in the crumbled feta cheese for added creaminess and flavor.

              Taste and adjust seasoning as necessary before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large bowl or individual plates, garnished with additional parsley and a lemon wedge on the side for a fresh touch.