Mediterranean Quinoa Salad with Tomatoes (Printable Version)
Fluffy quinoa tossed with fresh vegetables, olives, and feta in a bright lemon dressing. Perfect for lunch or as a colorful side.
# What You Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 1/2 cups cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, finely diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped (optional)
→ Additions
09 - 1/4 cup Kalamata olives, pitted and sliced
10 - 1/3 cup feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon black pepper
15 - Salt to taste
# How-To:
01 - Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove bitter coating.
02 - In a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and let cool completely.
03 - While quinoa cools, halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and chop the fresh parsley and mint if using.
04 - In a large mixing bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, mint (if using), Kalamata olives, and crumbled feta cheese.
05 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, black pepper, and salt to taste until emulsified.
06 - Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning as needed. Serve chilled or at room temperature.
# Expert Hints:
01 -
- The dressing soaks into the quinoa as it sits, making every bite more flavorful than the last
- It travels beautifully for picnics and potlucks without getting soggy or wilted
02 -
- Hot quinoa will wilt the fresh herbs and make the cheese melt unevenly, so patience during cooling really pays off
- The salad keeps well in the refrigerator for up to three days, though the tomatoes will soften slightly
03 -
- Toasting quinoa in a dry pan for 2 minutes before adding water gives it a wonderful nutty depth
- A splash of red wine vinegar in the dressing adds a subtle complexity that makes people wonder what your secret is