The CookingCliff Notes
Lunch · Mediterranean
Mediterranean Quinoa Salad
Quinoa with cucumber, cherry tomatoes, olives, feta and fresh herbs in a lemon dressing. It keeps for three or four days in the fridge.
By Chef Sarah · Kitchen original
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 6
- Difficulty
- Easy
Ingredients
- 1 1/2 cups quinoa, rinsed
- 3 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 cup Kalamata olives, halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 2 lemons
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Method
- Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes.
- Fluff quinoa with a fork and let cool to room temperature.
- In a large bowl, combine cooled quinoa, cucumber, tomatoes, onion, olives, feta, parsley, and mint.
- In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
- Pour dressing over salad and toss well to combine.
- Refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature.
Chef Sarah’s notes
It tastes better after an hour in the fridge, once the quinoa has soaked up the dressing. It keeps for 3 to 4 days.