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quinoa salad

Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Salad
Cuisine: Gluten free, Mediterranean
Ingredients Method

Ingredients
  

  • 1 cup quinoa uncooked: Rinse well before cooking to remove bitterness. Quinoa is a high-protein gluten-free seed rich in fiber and minerals.
  • 2 cups water: Used to cook the quinoa. You can substitute with low-sodium vegetable broth for added flavor.
  • 1 cup cherry tomatoes halved: Choose ripe sweet cherry tomatoes for juiciness and color. Grape tomatoes also work well.
  • 1 cucumber diced: Use an English cucumber for fewer seeds and a milder flavor. Peel if the skin is thick or waxy.
  • 1/4 cup red onion finely chopped: Adds a sharp zesty crunch. Soak in cold water for 10 minutes if you prefer a milder taste.
  • 1/3 cup kalamata olives sliced: Briny and rich in flavor these olives add depth to the salad. Make sure they’re pitted.
  • 1/4 cup feta cheese crumbled: creamy and tangy. Use traditional sheep’s milk feta for a more authentic Mediterranean taste.
  • 2 tbsp fresh parsley chopped: Brightens the dish with a fresh herbal note. You can also mix in some chopped mint or basil for variation.
  • Juice of 1 lemon: Freshly squeezed lemon adds acidity and freshness. You may add some lemon zest for extra zing.
  • 2 tbsp olive oil: Use extra virgin olive oil for its rich fruity flavor and health benefits. Cold-pressed is ideal.
  • Salt and pepper to taste: Season gradually and adjust after tossing everything together. Use sea salt and freshly ground black pepper for best flavor.

Method
 

  1. Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
  2. While the quinoa is cooling, chop the tomatoes, cucumber, onion, and olives.
  3. In a large bowl, combine quinoa, vegetables, olives, and feta cheese.
  4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine.
  5. Garnish with fresh parsley. Serve chilled or at room temperature.