Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette

Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1 large cucumber
• 1 pint cherry tomatoes
• 1 medium red bell pepper
• 0.5 small red onion
• 0.5 cup Kalamata olives, pitted
• 0.5 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 0.5 cup feta cheese, crumbled
• 0.33 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette

1. Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve; this helps remove saponins that can cause a bitter taste. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan.
2. Bring the quinoa mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy.
3. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, uncover and fluff the quinoa gently with a fork; allow it to cool completely while you prepare the remaining salad components.
4. While the quinoa cools, prepare the vegetables: dice 1 large cucumber, halve 1 pint of cherry tomatoes, dice 1 medium red bell pepper, and finely mince 0.5 small red onion.
5. In a small bowl, prepare the Lemon-Herb Vinaigrette: whisk together 0.33 cup of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 minced garlic clove, 0.5 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until thoroughly combined and emulsified.
6. In a large mixing bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, minced red onion, 0.5 cup of pitted Kalamata olives, 0.5 cup of fresh chopped parsley, and 0.25 cup of fresh chopped mint.
7. Pour the prepared Lemon-Herb Vinaigrette over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
8. Carefully fold in 0.5 cup of crumbled feta cheese, distributing it evenly throughout the salad without breaking it down too much.
9. For best flavor, cover the salad and refrigerate it for at least 30 minutes before serving, allowing the flavors to meld. Serve chilled or at room temperature.

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