Zesty Mediterranean Quinoa Salad
This salad combines warm quinoa with crisp cucumber, sweet cherry tomatoes, and a tangy lemon dressing, making it a perfect light and satisfying dish for any occasion.
Ingredients
For the salad
- 1 cup quinoa, rinsed White or tri-color. Rinsing removes bitterness from the saponin coating.
- 2 cups vegetable broth or water Broth adds more flavor.
- 1 medium cucumber, diced English or Persian stay crisper.
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely chopped So it doesn’t overpower.
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese Optional; omit for vegan.
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Rinse quinoa thoroughly in a fine-mesh sieve to remove saponins.
- Bring 2 cups of broth or water to a boil in a small saucepan.
Cooking the quinoa
- Add the rinsed quinoa to the boiling liquid, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.
Vegetable prep
- While quinoa cooks, dice the cucumber and red bell pepper. Halve the cherry tomatoes and finely chop the red onion.
- Chop parsley and mint and set aside. If you prefer less onion bite, rinse the chopped onion briefly under cold water and drain.
Dressing assembly
- In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
- Taste and adjust lemon, salt, or mustard as needed.
Salad assembly
- Add vegetables and herbs to the warm (not hot) quinoa. Toss gently to combine.
- Pour dressing over the salad and toss until evenly coated.
- Fold in crumbled feta if using. Let the salad sit for 10–20 minutes at room temperature before serving so flavors meld, or chill for later.
Notes
Refrigerate within 2 hours of making. Store in an airtight container for 3-4 days. Dressing softens herbs and vegetables over time; store separately for maximum freshness.