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To make this salad, you need these main items: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1 cup cooked chickpeas, drained and rinsed - 1/2 cup Kalamata olives, pitted and halved - 1/4 cup feta cheese, crumbled (optional for a vegan version) - 1/4 cup fresh parsley, chopped - 1/4 cup extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste These ingredients give the salad its bright and fresh taste. Quinoa forms the base, while veggies add crunch. Chickpeas boost protein, and olives bring a salty touch. You can tweak the salad to fit your taste. Here are some ideas: - Swap out the feta cheese for avocado for a creamier texture. - Use different veggies like carrots or radishes for extra crunch. - Try a splash of balsamic vinegar for a tangy twist. - Add nuts like almonds or walnuts for crunch and healthy fats. Feel free to mix and match as you like. It keeps the salad fresh and exciting. When picking your ingredients, keep these tips in mind: - Choose firm, shiny cherry tomatoes. They should smell sweet. - Pick cucumbers that feel heavy for their size, with smooth skin. - For bell peppers, look for bright colors and no blemishes. - Select red onions that are firm and have no soft spots. Fresh produce makes your salad taste better. Always look for quality items to ensure the best flavor in every bite. {{ingredient_image_1}} To start, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. I prefer using broth for extra flavor. Once it boils, add 1 cup of rinsed quinoa. Turn the heat down to low and cover the pot. Let it simmer for 15 minutes. The quinoa should be fluffy and the liquid fully absorbed. After cooking, remove it from the heat and let it cool for a few minutes. While the quinoa cools, grab a large mixing bowl. In this bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, and 1 diced bell pepper. I like using red or yellow bell peppers for their sweetness. Next, add 1/2 finely chopped red onion, 1 cup of cooked chickpeas, and 1/2 cup of pitted Kalamata olives. This mix adds great color and texture to your salad. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste. This dressing brings bright flavors to the salad. Pour the dressing over the bowl of vegetables and chickpeas. Now, add the cooled quinoa and toss everything together gently. If you like, fold in 1/4 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley. Give it a taste and adjust the seasoning if needed. Your Mediterranean quinoa salad is now ready to enjoy! To cook quinoa, start with rinsing it well. Rinse it under cool water to remove bitter taste. In a medium pot, bring your water or vegetable broth to a boil. Then, add the rinsed quinoa. Lower the heat and cover the pot. Let it simmer for about 15 minutes. The quinoa is done when it looks fluffy and the water is all absorbed. Let it rest for a few minutes, then fluff it with a fork. You can serve this salad in many ways. For a casual meal, use a large bowl. For a more formal look, serve in individual plates. Add a garnish of parsley and a few olives on top. This will make the dish pop with color. You can also drizzle a little more olive oil before serving. Enjoy it chilled or at room temperature for a refreshing taste. To make your salad even tastier, try adding more herbs. Fresh basil or mint can brighten up the dish. A pinch of red pepper flakes adds a nice kick. You can also mix in some lemon zest for a fresh zing. Taste the salad before serving and adjust the salt and pepper as needed. Don't hesitate to experiment with flavors until you find your favorite mix! Pro Tips Perfect Quinoa: Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness from the saponins. Vegetable Variations: Feel free to mix in seasonal vegetables or your favorites, such as arugula or roasted red peppers, for added flavor and nutrition. Chill for Flavor: Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld beautifully. Make it Ahead: This salad can be prepared a day in advance; just add the feta cheese and parsley right before serving to keep them fresh. {{image_2}} You can easily make this salad vegan. Simply skip the feta cheese. You still get great flavor and texture. The other ingredients, like chickpeas and olives, make it filling. If you want a creamy touch, try adding avocado. It adds richness and pairs well with the salad. This Mediterranean quinoa salad is already gluten-free. Quinoa is a seed, not a grain. This makes it a safe choice for those avoiding gluten. Just ensure that your broth is also gluten-free. You can use vegetable broth or water for cooking. To make the salad heartier, add protein. Grilled chicken works well and adds flavor. Cut it into bite-sized pieces and mix it in. If you prefer a plant-based option, use firm tofu. Press and cube it before adding. You can also marinate the tofu for extra taste. Both options make the salad a full meal. Store your leftover Mediterranean quinoa salad in an airtight container. Make sure it is cool before sealing it. This helps keep the flavors fresh. You can also layer it with parchment paper. This prevents sogginess from the dressing. I suggest using glass containers for storage. They do not stain or smell. You can also use BPA-free plastic containers. Make sure they seal tightly. This keeps the salad crisp and fresh. If you plan to freeze, use freezer bags to save space. Your salad will last in the fridge for about three days. After that, the veggies may lose their crunch. If you want to freeze it, leave out the dressing and cheese. This helps keep the texture. You can freeze the salad for up to a month. When ready to eat, thaw it in the fridge overnight. Then add dressing and cheese before serving. Yes, you can make this salad ahead of time. It tastes even better after a day in the fridge. The flavors mix well when it sits. Just store it in an airtight container. Keep it chilled until you serve it. If you want a substitute for feta cheese, try using avocado or a vegan cheese. Both options add creaminess. You can also skip cheese altogether for a lighter salad. Just add extra herbs or nuts for flavor. To boost protein in your salad, add cooked chicken or tofu. Chickpeas already add some protein, but you can add even more. Try adding nuts or seeds like sunflower seeds or almonds. They add crunch and more nutrition. This guide broke down how to make a great Mediterranean quinoa salad. We looked at key ingredients, easy steps, and storage tips. I shared ways to customize the recipe for your needs, including vegan and gluten-free options. Making this salad is simple and fun. Enjoy the bright flavors and good nutrition every time you serve it. Now you can impress your friends and family with a tasty dish they will love. Get cooking and enjoy every bite!

Mediterranean Quinoa Salad

A refreshing and nutritious salad featuring quinoa, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper (red or yellow), diced
  • 1/2 whole red onion, finely chopped
  • 1 cup cooked chickpeas, drained and rinsed
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup feta cheese, crumbled (optional for a vegan version)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • In a medium saucepan, bring the water or vegetable broth to a boil.
  • Add the rinsed quinoa to the boiling liquid. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
  • In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, cooked chickpeas, and Kalamata olives.
  • Once the quinoa is cooked and cooled slightly, add it to the mixing bowl with the vegetables.
  • In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  • Pour the dressing over the quinoa salad and toss everything well to combine.
  • Gently fold in the crumbled feta cheese (if using) and chopped parsley.
  • Taste and adjust seasoning as necessary.

Notes

Serve the salad in a large bowl or in individual plates, garnished with parsley sprigs and a few extra olives for a colorful look. Drizzle a little more olive oil on top before serving for added flavor. Enjoy chilled or at room temperature!
Keyword healthy, Mediterranean, quinoa, salad, vegan