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- Quinoa: This whole grain is gluten-free and packed with protein. It serves as the base for our salad. Use 1 cup of rinsed quinoa for best results. - Vegetables: Fresh vegetables add crunch and color. I use: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, chopped into bite-sized pieces - 1/2 red onion, finely diced - 1/2 cup Kalamata olives, pitted and sliced - Feta Cheese (Optional): Crumbled feta gives a creamy touch. Use 1/2 cup if you want that salty kick. - Olive Oil: Use 3 tablespoons of extra virgin olive oil. This adds richness and depth. - Lemon Juice: Fresh lemon juice brightens the flavors. Use 2 tablespoons for a nice zing. - Spices: A mix of 1 teaspoon dried oregano, salt, and black pepper brings the dressing to life. These ingredients combine to create a vibrant, flavorful dish. Each bite bursts with freshness. For the full recipe, check out the provided details! 1. Boiling the Broth or Water: Start by pouring the vegetable broth or water into a medium saucepan. Turn the heat to high and wait until it boils. This step is key for cooking the quinoa well. 2. Cooking until Tender: Once the broth boils, add the rinsed quinoa. Turn the heat down to low, cover the saucepan, and let it cook for about 15 minutes. The quinoa should absorb all the liquid and become soft. After cooking, fluff it gently with a fork. Let it cool to room temperature. 1. Mixing Fresh Ingredients: In a large mixing bowl, combine the cooled quinoa with halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely diced red onion, and sliced Kalamata olives. If you like, add crumbled feta cheese too. Mix it gently to combine all the fresh flavors. 2. Combining with Dressing: For the dressing, whisk olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl. Drizzle this dressing over the salad. Toss everything together gently. Make sure all the ingredients get coated with the dressing. 1. Adding Fresh Herbs: Fold in the chopped fresh parsley for a burst of color and taste. Give the salad one last gentle toss. Taste it and adjust the seasoning if needed with more salt and pepper. 2. Chilling Before Serving: For the best flavor, chill the salad for at least 30 minutes in the fridge. This lets the flavors blend. Serve it cool or at room temperature. This Mediterranean quinoa salad is bright, fresh, and packed with flavor. For detailed cooking instructions, check the Full Recipe. Seasoning Advice To make your Mediterranean quinoa salad shine, focus on seasoning. Start with salt and pepper. These basic flavors enhance the taste of your fresh ingredients. A pinch of salt brings out the sweetness of tomatoes and cucumbers. Always taste as you go. This helps you find the right balance. Best Herbs to Use Herbs add brightness to your dish. Fresh parsley is a must. It gives a fresh, green taste. You can also try mint or basil for a twist. Dried oregano adds depth to your dressing. Use high-quality herbs for the best flavor. Serving Suggestions When serving, think about color and texture. A clear glass bowl shows off the vibrant colors. You can also use a large platter. It invites everyone to dig in. Arrange the salad in layers for a beautiful look. The colorful layers will catch your eye. Garnishing Tips Garnishing makes your dish pop. Add extra parsley on top. This adds a lovely touch of green. Lemon wedges also look great. They give a refreshing hint. You can even sprinkle some extra feta on top for added appeal. Make-Ahead Storage You can prepare this salad ahead of time. It stores well in the fridge. Just wait to add the dressing until you are ready to serve. This keeps the salad crisp and fresh. Best Practices for Freshness Store the salad in an airtight container. This helps keep it fresh for up to three days. If you notice the vegetables getting soft, use them quickly. Freshness is key for the best taste. For the full recipe, check out the details above. {{image_4}} You can enhance your Mediterranean quinoa salad with protein. Here are two great options: - Grilled Chicken Adding grilled chicken gives the salad a hearty touch. It pairs well with the fresh flavors. Simply grill marinated chicken breasts, slice them, and toss them in. - Chickpeas Chickpeas are a great plant-based protein. They add texture and flavor. Just rinse a can of chickpeas and mix them in. They make the salad filling and nutritious. If you're looking for vegan choices, consider these alternatives: - Tofu Options Tofu is a fantastic protein source. You can use firm or extra-firm tofu. Cut it into cubes and sauté until golden. This adds a nice crunch to your salad. - Dairy-Free Cheese Instead of feta cheese, try dairy-free cheese. It still gives a creamy texture. Look for options made from nuts or soy for the best results. Incorporating seasonal ingredients can brighten your salad: - Summer Variations In summer, add fresh corn or ripe avocados. They bring sweetness and creaminess. You can also use fresh basil or mint for an aromatic touch. - Winter Additions For winter, consider roasted butternut squash or Brussels sprouts. They add warmth and depth. Toss in some pomegranate seeds for a pop of color and flavor. Feel free to explore these variations to make your Mediterranean quinoa salad even more exciting. You can find the Full Recipe above for the base salad to get started! - Refrigeration Tips: Store the Mediterranean quinoa salad in an airtight container. This keeps the flavors intact and prevents drying out. It’s best to eat it within three to five days for optimal taste. - Freezing Options: You can freeze leftover salad, but some ingredients may change texture. To freeze, place it in a freezer-safe container. Thaw it in the fridge overnight before eating. - How Long It Lasts: In the fridge, the salad lasts up to five days. If frozen, it can stay good for about a month. Always check for freshness before eating. - Safely Enjoying Leftovers: If you prefer warm quinoa, use the microwave. Heat in short bursts, stirring often, until warm. Avoid heating the lettuce and cucumber as they don’t reheat well. Enjoy your leftovers while they taste fresh! Mediterranean Quinoa Salad is packed with nutrients. One serving has about 250 calories. You will find 8 grams of protein, 10 grams of fat, and 36 grams of carbs. Quinoa gives you protein and fiber. The veggies add vitamins and minerals. Feta cheese adds flavor and calcium. This salad is a healthy choice. Yes, you can easily customize this salad for allergies. If you have a gluten allergy, quinoa is a great choice since it is gluten-free. For nut allergies, skip any nuts you may add. If you are lactose intolerant, leave out the feta cheese. You can also use a dairy-free cheese. This way, everyone can enjoy it! You can keep Mediterranean Quinoa Salad in the fridge for about 3 to 5 days. Store it in an airtight container to keep it fresh. If it has feta cheese, eat it within 3 days for the best taste. Before eating, check for any changes in smell or color. Always trust your senses! This blog post covered how to make a delicious Mediterranean quinoa salad. We explored main ingredients like quinoa, fresh veggies, and optional feta cheese. I shared step-by-step cooking tips and how to assemble the salad with a zesty dressing. I also gave advice on flavor, presentation, and storing leftovers. In conclusion, this salad is healthy and easy to make. You can customize it to your taste and enjoy it fresh or save it for later. Dive into your kitchen and create your perfect version today!

- Mediterranean Quinoa Salad

Discover the vibrant flavors of my Mediterranean Quinoa Salad, a bold and refreshing dish that's perfect for any meal! Packed with protein-rich quinoa, crisp veggies, and a zesty dressing, this salad is not only easy to make but also a healthy choice. Whether for a casual lunch or a dinner party, it will impress your guests. Click through to explore the full recipe and tips for customization to make it your own!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, chopped into bite-sized pieces

1/2 red onion, finely diced

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled (optional for vegan version)

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a rapid boil. Stir in the rinsed quinoa, reduce the heat to a low simmer, and cover. Cook for about 15 minutes or until the quinoa has absorbed all the liquid and becomes tender. Once done, fluff it gently with a fork and let it cool to room temperature.

    In a large mixing bowl, combine the cooled quinoa with the halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely diced red onion, sliced Kalamata olives, and crumbled feta cheese (if using). Mix gently to ensure even distribution of the ingredients.

      In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, salt, and black pepper until well combined to create a flavorful dressing.

        Drizzle the dressing over the quinoa mixture and toss everything together gently, ensuring that all the ingredients are well coated with the dressing.

          Fold in the chopped fresh parsley and give the salad one last gentle toss. Taste the salad and adjust the seasoning with additional salt and pepper, if necessary.

            For the best flavor, refrigerate the salad for a minimum of 30 minutes before serving. This allows the various flavors to meld together beautifully. Serve it chilled or at room temperature.

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

                - Presentation Tips: Serve the salad in a clear glass bowl to showcase the vibrant colors or on a large platter garnished with extra parsley and lemon wedges for an enticing visual appeal.