Description
A refreshing and nutritious Quinoa Salad recipe that is perfect for a light meal or side dish. Packed with colorful vegetables, feta cheese, and a zesty dressing, this Mediterranean-inspired salad is a delightful blend of flavors and textures.
Ingredients
Quinoa:
1 cup uncooked quinoa, rinsed
Salad:
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red bell pepper, chopped
¼ cup red onion, finely chopped
¼ cup chopped fresh parsley
¼ cup crumbled feta cheese (optional)
Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
½ teaspoon salt
¼ teaspoon black pepper
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
- Prepare Salad: In a large bowl, combine the cooled quinoa with tomatoes, cucumber, bell pepper, red onion, parsley, and feta if using.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper.
- Combine: Pour the dressing over the salad and toss to combine. Chill for 15–30 minutes before serving.
Notes
- Add chickpeas, avocado, or olives for variety.
- Keeps well refrigerated for up to 3 days—great for meal prep.
