Mediterranean Quinoa Salad with Tomatoes (Printable)
Fluffy quinoa with juicy tomatoes, crisp cucumbers, briny olives, and tangy feta dressed in lemon-olive oil vinaigrette.
# 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
→ 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
# Directions:
01 - Rinse quinoa thoroughly under cold water using a fine mesh strainer.
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 to 15 minutes until quinoa is tender and water is completely absorbed. Fluff with a fork and allow to cool to room temperature.
03 - In a large mixing bowl, combine cooled cooked quinoa, cherry tomatoes, diced cucumber, red onion, parsley, mint, Kalamata olives, and crumbled feta cheese.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, black pepper, and salt until well emulsified.
05 - Pour prepared dressing over salad mixture and toss gently until all components are evenly coated.
06 - Taste and adjust seasonings as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The quinoa soaks up all the lemony dressing like tiny flavor sponges, creating little bursts of brightness with every bite.
- You can make it ahead and it actually tastes better after the flavors have mingled in the fridge overnight.
02 -
- Never skip cooling the quinoa at least partially before adding the vegetables, or youll end up with a wilted, soggy mess instead of that perfect crisp-tender contrast.
- Adding the feta last, after tossing everything else together, keeps it from breaking down into tiny crumbs that disappear in the salad.
03 -
- Toast the quinoa in the dry pan for about a minute before adding water for a subtle nutty flavor that elevates the entire salad.
- Save a few tablespoons of the dressing to drizzle just before serving if youre making this ahead, which instantly revives the flavors after refrigeration.