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Here’s what you need to make a hearty Mediterranean quinoa salad with feta. Gather these fresh and flavorful ingredients: - 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth for added flavor - 1 medium cucumber, diced into bite-sized pieces - 1 cup cherry tomatoes, halved for freshness - 1 red bell pepper, diced for a sweet crunch - 1/2 red onion, finely chopped for flavor - 1 cup Kalamata olives, pitted and halved for a savory touch - 1/2 cup feta cheese, crumbled for creaminess - 1/4 cup fresh parsley, chopped for herbaceous notes - 1/4 cup extra virgin olive oil for richness - 2 tablespoons fresh lemon juice for brightness - 1 teaspoon dried oregano for earthy depth - Salt and pepper to taste, for seasoning These ingredients come together to create a dish that is not only tasty but also colorful and healthy. The quinoa serves as a great base, while the veggies add crunch and freshness. Feta cheese gives a creamy touch that balances the flavors. You can find the full recipe at the end of the article. - Combine 1 cup of rinsed quinoa and 2 cups of water or vegetable broth in a saucepan. - Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low. - Let it simmer for about 15 minutes, then cool the quinoa. - Dice 1 medium cucumber and 1 red bell pepper into bite-sized pieces. - Slice 1 cup of cherry tomatoes in half. - Chop 1/2 of a red onion and halve 1 cup of Kalamata olives. - Combine the cooled quinoa with the prepared vegetables and 1/2 cup of crumbled feta cheese. - In a separate bowl, whisk together the dressing ingredients: 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of dried oregano. - Drizzle the dressing over the salad, mix gently, and fold in 1/4 cup of chopped fresh parsley. This recipe offers a fresh and hearty taste, perfect for any meal. For detailed steps, check the Full Recipe. - Rinse quinoa well to remove the bitter coating. - Ensure quinoa is fully cooked and fluffy. When cooked, it should look translucent and have a slight tail. - Chill the salad before serving for better flavor melding. The cold helps all the tastes mix well. - Adjust salt and pepper to taste for seasoning. Start with a little and add more as needed. - Serve in large bowls or individual plates. This makes it easy for guests to serve themselves. - Garnish with extra feta and parsley for visual appeal. A sprinkle of color makes the dish inviting. {{image_4}} You can boost the protein in your salad easily. Add grilled chicken for a hearty twist. If you prefer plant-based options, chickpeas work well too. They add great texture and flavor. For a seafood option, incorporate shrimp. Their light taste pairs nicely with the salad. Switching up the veggies can keep this salad fresh. Try using seasonal vegetables like zucchini or bell peppers. They add color and crunch, making your salad more vibrant. You can also use different olives. Green olives bring a milder flavor or add artichoke hearts for a tangy kick. If you want to try something new, swap feta cheese for goat cheese. This change adds a creamy texture and different taste. For those avoiding dairy, choose a dairy-free cheese. Mixing in fresh herbs like basil or mint can also enhance the flavor. These herbs bring a bright, aromatic quality to the dish. To keep your Mediterranean quinoa salad fresh, store it in an airtight container. Place it in your refrigerator. Enjoy it within 3-5 days for the best taste. If you want to freeze it, do so without the dressing. This helps keep the texture nice. When ready to eat, thaw it in the refrigerator before serving. I recommend serving this salad chilled. Do not reheat it, as this will alter the bright flavors and fresh ingredients. Enjoy the cool, refreshing taste as it is! Yes, you can make this salad ahead. It tastes best when chilled for 30 minutes before serving. This chilling time lets the flavors mix well. You can prepare it a few hours earlier or even the day before. You can replace quinoa with couscous or bulgur wheat. Both options work well and offer a different texture. Couscous is quick to cook, while bulgur provides a hearty bite. Each adds its own unique flavor to the salad. Yes, quinoa is a gluten-free grain option. If you choose to use couscous, it will no longer be gluten-free. Always check labels to be sure. Enjoy this salad without worry if you are gluten-sensitive. To make this salad vegan, simply omit the feta cheese. You can also use a plant-based dressing. This keeps the salad fresh and tasty while fitting vegan diets. Many dressings blend well with the salad's natural flavors. This blog covers how to make a delicious Mediterranean quinoa salad. We explored ingredients, step-by-step cooking, and tips for the best flavor. Remember to rinse the quinoa and adjust seasoning to your taste for the best results. You can also mix in your favorite proteins and vegetables. Enjoy this healthy salad as a meal or side dish. With these simple steps, you can create a tasty and nutritious dish that suits your needs. Try it out, and make it your own!

9. Mediterranean Quinoa Salad with Feta

Discover the refreshing Mediterranean Quinoa Salad with Feta, a vibrant and nutritious dish perfect for any occasion! Packed with wholesome ingredients like crunchy cucumbers, juicy cherry tomatoes, and creamy feta, this salad is both delicious and easy to make. Follow our simple recipe to create the perfect blend of flavors, and don’t forget to let it chill for maximum taste! Click to explore the full recipe and elevate your meal prep today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth for added flavor

1 medium cucumber, diced into bite-sized pieces

1 cup cherry tomatoes, halved for freshness

1 red bell pepper, diced for a sweet crunch

1/2 red onion, finely chopped for flavor

1 cup Kalamata olives, pitted and halved for a savory touch

1/2 cup feta cheese, crumbled for creaminess

1/4 cup fresh parsley, chopped for herbaceous notes

1/4 cup extra virgin olive oil for richness

2 tablespoons fresh lemon juice for brightness

1 teaspoon dried oregano for earthy depth

Salt and pepper to taste, for seasoning

Instructions
 

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove the saucepan from heat and allow the quinoa to cool slightly before proceeding.

    While the quinoa cools, prepare the vegetables. Dice the cucumber and red bell pepper into manageable pieces, finely chop the red onion, slice the cherry tomatoes in half, and halve the Kalamata olives. Set the vegetables aside in a bowl.

      In a large mixing bowl, combine the cooled quinoa with the diced cucumber, halved cherry tomatoes, diced bell pepper, finely chopped red onion, halved Kalamata olives, and crumbled feta cheese. Gently toss these ingredients together to ensure they are well mixed.

        In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and pepper. This dressing will bring all the flavors together.

          Drizzle the dressing over the quinoa salad and gently toss once more to coat all ingredients evenly with the delicious dressing.

            Carefully fold in the freshly chopped parsley and taste the salad, adjusting seasoning with more salt and pepper if desired.

              For the best flavor experience, refrigerate the salad for at least 30 minutes before serving. This chilling step allows the flavors to meld beautifully.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4-6

                  - Presentation Tips: Serve the salad in a large bowl or individual plates, garnished with a sprinkle of extra feta and a few parsley leaves for a pop of color. Enjoy chilled!