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To make my Mediterranean quinoa salad, gather these fresh ingredients: - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth or water - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (red or yellow), diced - 1/2 red onion, finely chopped - 1/2 cup kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled (optional) - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 3 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Having these ingredients ready makes the cooking easy. This recipe is colorful and full of flavor. You can find the full recipe above for step-by-step guidance. Using fresh herbs adds bright flavor to your salad. Fresh parsley gives a crisp taste. Dried oregano offers a warm, earthy note. If you have fresh herbs, use them! But dried herbs are great too. Just remember, dried herbs are stronger. Use less than fresh. If you have allergies, don't worry! You can swap some ingredients. For a gluten-free option, quinoa is safe. If you're dairy-free, skip the feta cheese. You can use avocado for creaminess instead. If olives are not your thing, try artichokes or sun-dried tomatoes. Cooking should fit your needs! First, rinse the quinoa. This helps remove a bitter coating. In a medium pot, bring 2 cups of vegetable broth or water to a boil. Add 1 cup of quinoa and reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the liquid. After 15 minutes, remove the pot from heat. Let it sit, covered, for another 5 minutes. This step helps the quinoa become fluffy. Use a fork to fluff the quinoa and let it cool. While the quinoa cools, prepare the vegetables. Start with 1 cup of cherry tomatoes. Halve each tomato and set them aside. Next, take 1 cucumber and dice it. Then, chop 1 bell pepper into small pieces. I like to use red or yellow for a pop of color. Finely chop 1/2 of a red onion. Add 1/2 cup of kalamata olives, pitted and halved. If you like cheese, crumble 1/2 cup of feta cheese. Finally, chop 1/4 cup of fresh parsley. Place all these ingredients in a large mixing bowl. Now it’s time to make the dressing. In a small bowl, whisk together 1/4 cup of olive oil and 3 tablespoons of lemon juice. Add 1 teaspoon of dried oregano, salt, and pepper to taste. Mix it well until everything combines. Once the quinoa is cool, add it to the large bowl with the vegetables. Pour the dressing over the quinoa and vegetables. Gently toss until everything is coated. Adjust the seasoning with more salt and pepper if needed. Cover the salad and refrigerate for at least 30 minutes. This lets the flavors blend. Enjoy this healthy dish! For more details, check the Full Recipe. To make fluffy quinoa, rinse it well before cooking. This step removes the bitter coating. Use a fine mesh strainer for this task. Next, use the right water-to-quinoa ratio. I recommend two cups of liquid for one cup of quinoa. Bring the water or broth to a boil, then lower the heat. Cover the pot and simmer it for about 15 minutes. After cooking, let it sit, covered, for five more minutes. Finally, fluff it gently with a fork. This will give you light and airy quinoa. For extra flavor, add fresh herbs like basil or mint. You can also use lemon zest for a bright touch. Try adding a sprinkle of smoked paprika for a warm note. If you love spice, a pinch of red pepper flakes works well. Mixing in toasted nuts or seeds adds a nice crunch. You can switch up the olives too. Try green olives for a different taste. Experiment with the dressing by adding a dash of mustard or honey for depth. Serve this salad chilled or at room temperature. It pairs well with grilled chicken or fish. You can also serve it with pita bread and hummus for a light meal. This salad brightens any table as a side dish. It’s great for potlucks or picnics. For a heartier meal, add chickpeas or roasted vegetables. If you want a creamy texture, top with more feta cheese. This salad is versatile and can fit any occasion. For the full recipe, check out the earlier section. {{image_2}} To make a vegan version of this salad, simply skip the feta cheese. This keeps the dish light while still being tasty. You can replace the feta with avocado for a creamy texture. You can also add more veggies, like spinach or arugula. The more colors you add, the more fun it is! If you want a grain-free meal, try using cauliflower rice. Just chop the cauliflower into small bits and pulse in a food processor. Lightly steam it or eat it raw. This makes a crunchy base for your salad. You can also use finely chopped zucchini or cucumber instead of quinoa. Changing the ingredients with the seasons keeps the salad fresh. In summer, add some sweet corn or fresh basil. In fall, try roasted butternut squash or apples. In winter, you can use pomegranate seeds for a pop of color. This way, you can enjoy a new flavor each time you make it. For the full recipe, check out Mediterranean Quinoa Salad. To keep your Mediterranean quinoa salad fresh, use an airtight container. Glass or plastic works fine. Make sure the salad is cooled before sealing it. This helps prevent moisture build-up. Store it in the fridge for the best taste. If you want to keep it longer, consider freezing the quinoa separately. You can enjoy this salad cold or at room temperature. If you prefer it warm, you can gently reheat it. Place the salad in a microwave-safe bowl. Heat it for about 30 seconds, then check if it’s warm enough. Stir it and heat for another 15 seconds if needed. Be careful not to overheat; it can change the flavors. The Mediterranean quinoa salad lasts around 3 to 5 days in the fridge. Keep an eye out for any signs of spoilage. If you notice any off smells or changes in texture, it's best to discard it. When frozen, the salad can last for about 2 months. Just remember to defrost it in the fridge overnight before eating. Yes, you can use other grains. Brown rice or farro work well. They add a nice texture, too. Just follow the cooking instructions for each grain. Each grain brings its own flavor. Quinoa is light and fluffy, while rice is chewy. Farro has a nutty taste. Choose what you like best! The salad keeps well for about three days. Store it in an airtight container to stay fresh. After a day, the flavors mix and become even better. However, if you add feta cheese, eat it within two days. This cheese can change texture over time. To make it a full meal, try adding protein. Grilled chicken or shrimp pairs nicely. You can also add chickpeas for a vegetarian option. Nuts give a crunch and boost nutrition. Toss in some avocado for creaminess. These add-ons make your salad filling and delicious. Check the Full Recipe for more ideas! This article covered how to make a delicious quinoa salad. We explored the right ingredients, including fresh herbs and allergen substitutes. I shared step-by-step cooking instructions to help you prepare quinoa and veggies. We discussed tips for a fluffy texture and flavor boosts. You also learned variations and how to store your salad properly. In summary, making this salad is simple and rewarding. Enjoy trying new ingredients and flavors to make it your own!

Mediterranean Quinoa Salad

Discover the vibrant flavors of a Mediterranean Quinoa Salad that's perfect for any occasion! This refreshing dish combines nutritious ingredients like quinoa, cherry tomatoes, cucumbers, and olives, all drizzled with a zesty dressing. It's easy to make and packed with wholesome goodness. Click through to explore this delicious recipe and elevate your meal prep with healthy options that please everyone at the table!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1/2 cup kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

1/4 cup olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium-sized pot, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes. Fluff the quinoa with a fork and allow it to cool.

    In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese (if using), and parsley.

      In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

        Once the quinoa has cooled, add it to the vegetable mixture in the large bowl.

          Pour the dressing over the quinoa and vegetables and gently toss until everything is well-coated. Adjust seasoning with more salt and pepper if needed.

            Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (including cooling and chilling) | Serves 4-6