Vibrant Mediterranean Quinoa Salad Recipe for Summer Bliss

Imagine a burst of Mediterranean sunshine on your plate, with vibrant colors dancing in a bowl. That’s the essence of Mediterranean Quinoa Salad, a dish that sings with fresh veggies, tangy feta, and a zesty dressing that’ll make your taste buds do the tango. grilled peach and burrata salad Picture yourself savoring this salad during a lazy afternoon picnic or at a bustling summer barbecue, where every bite sparks joy and conversation. chia peach overnight oats fresh peach salsa.

Now, let’s take a moment to reminisce about the first time I made this delightful salad. It was at my sister’s garden party, where the competition for best dish was fierce. When I presented my Mediterranean Quinoa Salad, I swear I heard angels sing! The compliments flowed like wine, and I basked in the glow of culinary victory. coconut milk popsicles This salad is not just food; it’s an experience that transforms ordinary gatherings into extraordinary feasts.

I remember my friends’ faces lighting up when they tasted this salad at our last potluck—it was a definite crowd-pleaser.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.

• Quinoa: A protein-packed grain that serves as the base; rinse it well to remove any bitterness.
• Cucumber: Use English cucumbers for their crisp texture and fewer seeds; they add refreshing crunch.
• Cherry Tomatoes: Sweet and juicy; halving them releases their natural sweetness into the salad.
• Red Onion: Thinly slice for a sharp bite; soak in water briefly to mellow its intensity.
• Feta Cheese: Crumbled feta adds creaminess and tang; opt for high-quality cheese for the best flavor.
• Fresh Parsley: Chopped parsley brings brightness and freshness; don’t skip this herb!
• Lemon Juice: Freshly squeezed lemon juice enhances flavors while adding acidity; bottled juice just won’t cut it!
• Olive Oil: Extra virgin olive oil provides richness and depth; drizzle generously for added flavor.
• Salt & Pepper: Essential seasonings to enhance all the flavors in your salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Quinoa: Start by rinsing 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes until water absorbs completely.

Prep Your Veggies: While quinoa cooks, chop 1 cucumber and halve 1 cup of cherry tomatoes. Finely dice half a red onion until you have achieved maximum eye-watering potential—trust me on this one!

Make the Dressing: In a small bowl, whisk together 3 tablespoons of freshly squeezed lemon juice and 5 tablespoons of extra virgin olive oil until emulsified. Add salt and pepper to taste—think of it as your personal seasoning pep talk!

Combine Ingredients: Once quinoa is fluffy and slightly cooled, transfer it into a large mixing bowl. Add diced cucumbers, cherry tomatoes, red onion, crumbled feta cheese, and chopped parsley into the mix.

Toss Everything Together: Pour your zesty dressing over the salad ingredients. Gently toss everything together until well combined—be careful not to squish those delicate tomatoes!

Savor Your Creation: Allow the salad to sit for about 10 minutes before serving so flavors can meld beautifully together. Serve chilled or at room temperature—your taste buds will thank you!

This Mediterranean Quinoa Salad isn’t just food; it’s an invitation to gather around the table with loved ones (or even just yourself). It’s versatile enough that you can swap out ingredients based on what you have on hand—because who doesn’t love being creative in the kitchen? So go ahead and make it yours! For more inspiration, check out this Delightful Strawberry Spinach Salad recipe.

Perfecting the Cooking Process

Start by rinsing the quinoa to get rid of bitterness, then cook it in vegetable broth for added flavor while chopping your vegetables simultaneously. This multitasking ensures every bite bursts with goodness.

Add Your Touch

Feel free to swap out vegetables based on what you have; add chickpeas for heartiness or feta cheese for creaminess. Customize the dressing with lemon or balsamic vinegar for an extra zing.

Storing & Reheating

Store leftover Mediterranean quinoa salad in an airtight container in the fridge for up to three days. Serve cold or at room temperature; no reheating necessary—just shake it up!

Sharing this recipe reminds me of the time my friends declared my quinoa salad was “life-changing.” Who knew such simple ingredients could spark such joy? Their compliments made all those cooking experiments worth it.

FAQ

How long does the Mediterranean quinoa salad last in the fridge?

It lasts up to three days when stored properly in an airtight container.

Can I make this salad vegan-friendly?

Absolutely! Just skip the feta cheese or use a vegan alternative.

What dressing pairs best with Mediterranean quinoa salad?

A simple olive oil and lemon vinaigrette complements its vibrant flavors perfectly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mediterranean Quinoa Salad

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Mediterranean Quinoa Salad is a vibrant and refreshing dish that combines protein-packed quinoa with fresh veggies, tangy feta, and a zesty lemon dressing. Perfect for picnics or summer barbecues, this salad is not only visually stunning but also an explosion of flavor that will impress your guests and elevate any gathering. Enjoy it as a light main course or a delightful side dish.

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Ingredients

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• 1 cup quinoa
• 1 medium English cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ medium red onion, thinly sliced
• 4 oz feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• 3 tbsp lemon juice (freshly squeezed)
• 5 tbsp extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water to remove bitterness. Cook in a saucepan with 2 cups of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. While quinoa cooks, prep the vegetables: dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
3. In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
4. Once quinoa is fluffy and slightly cooled, combine it in a large bowl with cucumbers, tomatoes, red onion, feta cheese, and parsley.
5. Drizzle dressing over the salad ingredients and gently toss to combine. Let sit for 10 minutes before serving chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: No cooking required, just mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 280
• Sugar: 3g
• Sodium: 500mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 20mg