Description
For the Salad:
1 cup quinoa, rinsed and cooked
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup kalamata olives, sliced
1/3 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Honey-Lemon Dressing:
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1/2 tsp garlic powder
1/4 tsp dried oregano
Salt and black pepper to taste
Directions:
Cook quinoa according to package instructions, then fluff with a fork and let cool.
In a large bowl, combine quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic powder, oregano, salt, and black pepper.
Drizzle the dressing over the salad and toss until well combined.
Let the salad sit for 10 minutes to allow flavors to meld.
Serve chilled or at room temperature. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water. Cook according to package instructions, typically using a 2:1 water-to-quinoa ratio. Once cooked, fluff with a fork and spread on a tray to cool completely. This prevents the salad from becoming soggy.
- Chop the Vegetables: While the quinoa cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the kalamata olives. Chop the fresh parsley.
- Make the Dressing: In a small bowl or jar, vigorously whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp dried oregano, and salt and pepper to taste. Whisk until the mixture is fully emulsified.
- Combine: In a large mixing bowl, combine the cooled quinoa, prepared vegetables, sliced olives, crumbled feta, and chopped parsley.
- Dress and Rest: Pour the dressing over the salad. Toss gently but thoroughly until everything is evenly coated. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serving Suggestions
This versatile salad can be enjoyed in several ways. Serve it as a light, protein-packed main course for lunch. It pairs beautifully as a side dish with grilled chicken, fish, or lamb. For a heartier meal, serve it over a bed of fresh spinach or arugula. To make it portable, pack it in a sealed container for a perfect work or picnic lunch.
How-to Summary
Cook and cool quinoa. Chop tomatoes, cucumber, onion, olives, and parsley. Whisk oil, lemon juice, honey, mustard, and spices for the dressing. Combine all ingredients in a large bowl, toss with dressing, and let rest for 10 minutes before serving.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Prepare the salad and dressing separately. Combine them 1-2 hours before serving for the best texture.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
Can I substitute the feta cheese? Absolutely. For a dairy-free version, use vegan feta or creamy avocado. Goat cheese or ricotta salata are also delicious alternatives.
My quinoa turned out mushy. What happened? You likely used too much water or didn’t rinse it first. Always rinse quinoa to remove its natural coating and measure water carefully.
Is there a substitute for quinoa? Cooked couscous, farro, or bulgur wheat make great grain substitutions while maintaining a similar texture.
Common Mistakes to Avoid
- Adding Dressing to Hot Quinoa: This causes the quinoa to absorb all the dressing and become soggy. Always let the quinoa cool first.
- Skipping the Rinse: Not rinsing quinoa leaves a bitter-tasting saponin coating on the grains.
- Not Letting it Rest: Serving immediately after tossing doesn’t allow the flavors to develop. The 10-minute rest is crucial.
- Over-chopping Vegetables: Dice vegetables to a consistent, bite-sized scale to ensure a pleasant texture in every forkful.
Conclusion
This Mediterranean Quinoa Salad is a celebration of fresh, vibrant flavors and wholesome ingredients. Its perfect balance of protein, healthy fats, and crisp vegetables makes it a nutritious and satisfying choice for any occasion. By following the step-by-step guide and avoiding common pitfalls, you can easily master this versatile recipe. It’s a reliable dish that is sure to become a staple in your meal rotation, perfect for busy weeknights or impressing guests.
