This Mediterranean Quinoa Salad is a hearty and healthy recipe that’s perfect for the warm summer days ahead. Quinoa is combined with cucumbers, tomatoes, and the best of Greek flavors, olives and feta cheese. It's finished with a drizzle of olive oil dressing perfect for a heart-healthy lunch, vegetarian dinner, or an easy side dish.
3cupscooked quinoa(1 cup raw quinoa cooked in 2 cups water or chicken broth)
2cucumbers,peeled and diced
1cupgrape tomatoes,halved
½cupred onion,diced
½cupblack olives,thinly sliced
½cupfeta cheese,crumbled
Garnish: chopped fresh parsley,
Dressing
½cupolive oil
¼cupred wine vinegar
Juice of ½ lemon (about 1 tablespoon)
1garlic clove,minced
½teaspoondried oregano
Instructions
Earlier in the day or the day before, cook quinoa with chicken broth or water according to the package directions. Drain and transfer quinoa to a medium bowl and fluff with a fork. Chill in the refrigerator.
In small bowl, whisk dressing ingredients together until emulsified.
In a large bowl, combine cooked quinoa with cucumber, tomato, onion, olives, and feta.
Drizzle the dressing over the quinoa mixture and stir.
Cover and refrigerate for 1 hour to overnight. Serve chilled with a garnish of parsley.
Notes
HOW TO STOREStore quinoa salad in an airtight container in the refrigerator for up to 4 days.Freezing is not recommended because fresh vegetables will become mushy when they are frozen and thawed.