Mediterranean Quinoa Salad Tomatoes (Printable)
Protein-rich Mediterranean quinoa blend with tomatoes, cucumbers, feta, and tangy lemon-oregano dressing.
# What You’ll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red bell pepper, diced
07 - 1/4 cup red onion, finely chopped
08 - 1/4 cup Kalamata olives, pitted and sliced
09 - 1/4 cup fresh parsley, chopped
→ Cheese
10 - 1/2 cup crumbled feta cheese
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a medium saucepan, combine rinsed quinoa, water, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until well combined.
03 - In a large mixing bowl, combine cooled quinoa, cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, sliced Kalamata olives, fresh parsley, and crumbled feta cheese.
04 - Pour the prepared dressing over the salad mixture and toss gently to ensure even coating of ingredients.
05 - Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavors.
# Expert Advice:
01 -
- It comes together in just 35 minutes and tastes like you spent hours in the kitchen.
- The quinoa stays fluffy and doesn't get soggy, even if you make it the night before.
- It's naturally vegetarian, gluten-free, and filling enough to eat as a complete meal without needing anything else.
- One bowl feeds four people, making it perfect for weeknight dinners or bringing to a potluck.
02 -
- Cool the quinoa completely before adding it to the other ingredients, or it will become mushy and won't hold its texture.
- Don't dress the salad too far ahead of serving unless you like it soft; the lemon juice will break down the vegetables after a couple of hours.
- The salad actually tastes better the next day after the flavors have had time to get to know each other, so it's a great make-ahead dish.
03 -
- Buy your lemon juice fresh and squeeze it moments before mixing the dressing; the flavor difference is worth the extra thirty seconds.
- Toast your oregano gently in a dry skillet before adding it to the dressing if you want a deeper, more complex herb flavor.