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- 1 cup quinoa, thoroughly rinsed - 1 medium cucumber, diced into bite-sized pieces - 1 large red bell pepper, diced - 1 cup cherry tomatoes, halved - 1/2 medium red onion, finely chopped - 1 cup canned chickpeas, drained and rinsed - 1/2 cup Kalamata olives, pitted and thinly sliced - 1/4 cup fresh parsley, finely chopped - 2 cups water or vegetable broth - 1/4 cup extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 1/4 cup feta cheese, crumbled - Avocado slices for creaminess - Fresh mint for a refreshing twist I love using fresh ingredients in this Mediterranean quinoa salad. They add color and great taste. You can adjust the veggies based on what you have at home. The pantry items are simple and easy to find. Don't skip the lemon juice; it brightens up the whole dish. If you want to make it even creamier, add feta cheese. It pairs well with the olives and chickpeas. Feel free to mix in avocado or mint if you want a twist. This salad is all about customizing to your liking. You can find the full recipe above to get started! First, grab a medium saucepan. Pour in 2 cups of water or vegetable broth. Bring it to a rolling boil. Once it’s bubbling, add 1 cup of rinsed quinoa. Reduce the heat to low and cover the pan. Let it simmer for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. Once done, remove it from heat and let it cool completely. While the quinoa cooks, it's time to prep the veggies. Dice 1 medium cucumber and 1 large red bell pepper into small pieces. Halve 1 cup of cherry tomatoes. Chop 1/2 a medium red onion finely. Don't forget to rinse and drain 1 cup of canned chickpeas in a colander under cold water. This step is key for flavor and texture. In a large mixing bowl, combine the cooled quinoa with the diced cucumber, bell pepper, and cherry tomatoes. Add the finely chopped red onion, chickpeas, and sliced Kalamata olives. If you want, include 1/4 cup of crumbled feta cheese for a creamy touch. Toss everything gently to mix well. This ensures every bite is packed with flavor. In a small bowl, whisk together 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of dried oregano. Add a pinch of salt and freshly ground black pepper. Whisk until the dressing is well mixed. This dressing will brighten the salad and add depth. Now, drizzle the dressing over your quinoa salad. Gently toss the mixture again. This helps coat all the ingredients with that delicious dressing. Take a moment to taste your salad. If it needs more salt or pepper, add it now. Let the salad rest for at least 15 minutes at room temperature. This resting time lets the flavors meld beautifully. When you’re ready to serve, you can chill the salad or enjoy it at room temperature. For a beautiful presentation, use a large, shallow bowl. Garnish with parsley or extra feta cheese for a pop of color. You can find the full recipe above. To cook quinoa perfectly, start with rinsing it well. This removes the bitter coating called saponin. Use a fine-mesh strainer for best results. Next, use a ratio of two parts water or broth to one part quinoa. Bring the liquid to a boil before adding quinoa. Lower the heat, cover, and simmer for about 15 minutes. Once all the water is absorbed, fluff the quinoa with a fork. Let it cool before mixing it into your salad. To boost flavor, add herbs and spices. Fresh herbs like parsley and oregano bring brightness. Lemon juice adds a nice tang. For a richer taste, consider using vegetable broth instead of water. If you like heat, toss in some red pepper flakes. You can also experiment with different types of vinegar, like red wine or balsamic, for a unique twist. Serve this salad chilled or at room temperature for the best taste. You can present it in a large bowl, garnished with extra herbs or feta cheese. Pair it with grilled chicken or fish for a complete meal. It also makes a great side dish for barbecues or picnics. You can find the Full Recipe to make this delightful dish and share it with friends. Enjoy the fresh flavors! {{image_4}} You might want to change some ingredients based on your diet. If you are vegan, skip the feta cheese. Use avocado for creaminess instead. For gluten-free needs, quinoa is already a safe choice. If you are avoiding legumes, replace chickpeas with diced cooked chicken or turkey. Adding protein makes your salad heartier. You can include grilled shrimp or sliced chicken breast for extra flavor. Tofu or tempeh works well for a plant-based option. Try adding a scoop of hummus for a creamy texture and tasty protein boost. Fresh vegetables change with the seasons. In spring, add asparagus or peas for crunch. Summer is great for zucchini or corn. In fall, roasted butternut squash offers sweetness. Winter calls for hearty veggies like Brussels sprouts or kale. Each swap brings new flavors to your plate! For the complete recipe, check out Mediterranean Quinoa Salad 🥗. To keep your Mediterranean quinoa salad fresh, start by letting it cool. Place the salad in an airtight container. If you separate the dressing, it helps to keep the salad crisp. You can mix them together right before serving. I recommend using glass or plastic containers with tight seals. Glass containers work well because they don’t stain. They also don’t absorb smells. If you use plastic, choose BPA-free options for safety. When stored correctly, your salad can last up to five days in the fridge. After that, the veggies may become soggy. If you see any signs of spoilage, it's best to throw it out. For the best taste, enjoy your salad within three days. For the full recipe, check out the detailed guide! You can add many tasty ingredients to your salad. Try adding avocado for creaminess. You can also include roasted vegetables like zucchini or eggplant. Fresh herbs such as dill or mint can brighten the flavors. If you like more protein, add grilled chicken or shrimp. Yes, this salad is very healthy! Quinoa is a great source of protein and fiber. It is also gluten-free. The veggies provide vitamins and minerals. Olive oil gives you healthy fats. Overall, this salad supports a balanced diet. Absolutely! This salad tastes even better when it sits. You can prepare it a day in advance. Just store it in the fridge. The flavors will mix and intensify overnight. Keep the dressing separate until serving to prevent sogginess. To avoid mushy quinoa, rinse it well before cooking. Rinsing removes excess starch. Use a 2:1 ratio of water to quinoa. Make sure you let it simmer gently. Once the water is absorbed, let it rest off the heat. This helps it stay fluffy. You can find the full recipe for Mediterranean Quinoa Salad in the recipe section above. It offers a detailed guide to making this fresh and flavorful dish. This post covered fresh ingredients, pantry items, and fun add-ins for your salad. I walked you through cooking quinoa and prepping veggies. You learned to mix everything and make a tasty dressing. I shared tips for cooking and serving this dish. In the end, it's all about enjoying a healthy meal your way. Use this guide to make your own Mediterranean quinoa salad. Enjoy the flavors and get creative with variations!

Mediterranean Quinoa Salad

Discover the vibrant flavors of a Mediterranean quinoa salad that’s packed with fresh veggies and protein-rich chickpeas. This healthy recipe is easy to prepare and perfect for any meal. Learn how to create a colorful dish that’s bursting with taste from cucumbers, bell peppers, and olives, all tossed in a zesty lemon dressing. Click to explore this refreshing recipe and elevate your culinary skills today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water or vegetable broth

1 medium cucumber, diced into bite-sized pieces

1 large red bell pepper, diced

1 cup cherry tomatoes, halved

1/2 medium red onion, finely chopped

1 cup canned chickpeas, drained and rinsed

1/2 cup Kalamata olives, pitted and thinly sliced

1/4 cup feta cheese, crumbled (optional for a creamy touch)

1/4 cup fresh parsley, finely chopped

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Instructions
 

In a medium saucepan, bring the water or vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for approximately 15 minutes, or until all the liquid is absorbed and the quinoa appears fluffy. Remove from heat and set aside to cool completely.

    While the quinoa is cooking, prepare your vegetables: dice the cucumber, bell pepper, and red onion into uniform pieces; halve the cherry tomatoes; and thoroughly drain and rinse the chickpeas in a colander under cold water.

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

        In a separate small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and pepper until the mixture is well emulsified.

          Drizzle the prepared dressing over the quinoa salad, then gently toss the mixture to combine all the flavors and ingredients thoroughly.

            Taste the salad and adjust the seasoning with more salt or pepper if needed. Allow the salad to rest for at least 15 minutes at room temperature; this resting period helps develop and meld the flavors beautifully.

              Serve the Mediterranean quinoa salad chilled or at room temperature for the best flavor experience.

                - Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: For an attractive display, serve the salad in a large, shallow bowl garnished with a few sprigs of parsley or a sprinkle of extra feta cheese on top for added color and flair.