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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or substitute with water) - 1 cup cherry tomatoes, halved - 1 cucumber, finely diced - ½ red onion, minced - 1 bell pepper (choose red or yellow), diced - 1 cup canned chickpeas, drained and rinsed - ½ cup black olives, pitted and sliced - ¼ cup fresh parsley, coarsely chopped The heart of this salad is quinoa. It’s a gluten-free grain packed with protein. Rinsing quinoa removes its bitter coating, called saponin. Cooking it in vegetable broth adds great flavor. Fresh vegetables bring color and crunch to the dish. Cherry tomatoes add sweetness, while cucumbers give a refreshing bite. Red onion and bell pepper add depth and vibrance. Canned chickpeas offer protein and fiber. Black olives bring a salty, briny taste. Fresh parsley adds a hint of brightness. - ¼ cup feta cheese, crumbled (optional) - 3 tablespoons high-quality olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked pepper to taste You can add feta for a creamy, tangy finish. It pairs well with the other flavors. Fresh herbs like basil or mint can boost the taste, too. Dried oregano adds a classic Mediterranean touch. This salad is not just tasty; it’s also healthy. Each serving has about 250 calories. You get around 10 grams of protein and 7 grams of fiber. This makes it a filling and nutritious meal. Enjoy this salad as a light lunch or a hearty side dish. For the full recipe, check the complete guide. Start by rinsing the quinoa. Place 1 cup of quinoa in a fine strainer. Rinse under cold water for 1-2 minutes. This removes the bitter coating called saponin. Next, boil the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring it to a rolling boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will look fluffy when done, and all liquid should be absorbed. Remove the pot from heat and let it cool completely. While the quinoa cools, grab a large mixing bowl. You will need fresh vegetables for the salad. Start by cutting cherry tomatoes in half. Dice the cucumber and bell pepper. Mince the red onion. You want all pieces small and even. This way, they mix well. Then, add the diced veggies to the bowl. Don't forget to drain and rinse the canned chickpeas. Toss these in too, along with sliced black olives and chopped parsley. Stir gently to mix everything. Now, let’s make the dressing. In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and 1 teaspoon of dried oregano. Add a pinch of salt and fresh pepper. Use a whisk to mix until smooth. Taste it and adjust the seasoning. You want a bright, zesty flavor. Once the quinoa is cool, it’s time to combine everything. Add the quinoa to the bowl of veggies and chickpeas. Pour the dressing over the top. Use a gentle folding motion to mix everything. You want the flavors to blend well without mashing the ingredients. You can serve the salad right away or let it chill for about 30 minutes. Chilling helps the flavors meld better. For a pretty presentation, use a large bowl or individual plates. Garnish with extra parsley and a lemon wedge. This adds color and a fresh touch. Check out the Full Recipe for more details! - Overcooking quinoa: Quinoa cooks quickly. If you leave it too long, it becomes mushy. Always check for a fluffy texture and a tiny white tail when it’s done. - Imbalance in dressing flavors: If your dressing is too strong or too weak, it can ruin the salad. Taste as you go to find the right balance. - Ensuring perfect quinoa texture: Rinse quinoa well before cooking. This removes the bitter coating. Use two cups of liquid for every cup of quinoa. After cooking, let it rest for five minutes with the lid on. Fluff it gently with a fork. - Vegetable prep hacks: Cut vegetables into similar sizes. This helps them mix well and makes each bite enjoyable. Use a sharp knife for clean cuts. A good knife can speed up your prep time. - Fresh herbs and seasoning adjustments: Fresh herbs like parsley or mint brighten the salad. Add them just before serving for the best flavor. You can also try different spices like cumin for a unique twist. - Experimenting with different oils and vinegars: Swap olive oil for avocado or walnut oil for a change. Use balsamic or red wine vinegar to alter the taste. These small changes can make your salad stand out. For more ideas, check the Full Recipe. {{image_4}} You can make your Mediterranean quinoa salad more filling by adding protein. Grilled chicken is a great option. It adds a nice smoky flavor. Shrimp is another tasty choice. Just grill or sauté them lightly. If you prefer a plant-based option, try tofu. Marinate the tofu for added flavor before cooking. Using seasonal ingredients can enhance your salad. In summer, add fresh vegetables like zucchini and bell peppers. They bring a crisp texture and vibrant colors. In fall, consider roasted veggies like sweet potatoes or Brussels sprouts. Roasting adds depth and sweetness to the dish. This salad is naturally gluten-free, making it a safe choice for many. If you need to lower sodium, rinse canned chickpeas and olives. This simple step can cut down on salt. You can also use low-sodium vegetable broth in the quinoa. Adjusting the dressing can help too. Use fresh herbs for flavor without adding extra salt. For a complete guide to making this salad, check out the Full Recipe. To keep your Mediterranean quinoa salad fresh, use airtight containers. Glass containers work well because they do not stain. Make sure to let the salad cool before sealing. Store the salad in the fridge. In the fridge, this salad lasts about 3 to 5 days. Check for signs of spoilage. Look for a change in color or a sour smell. If anything seems off, it's best to throw it out. You can enjoy this salad cold or warm. If you want to reheat, use the microwave. Heat it in short bursts to avoid cooking the veggies. After reheating, check the taste. You might need to add a bit more lemon juice or olive oil for flavor. For the full recipe, refer back to the ingredients and instructions above. Yes, you can prepare this salad ahead of time. I recommend making it up to two days in advance. Store it in the fridge, covered. The flavors will blend nicely, making it even more delicious. Just remember to stir it again before serving. If you need a substitute for quinoa, try couscous or bulgur wheat. Both are great options that cook quickly. You can also use farro or brown rice for a different texture. Each grain adds a unique flavor while keeping the salad tasty. Yes, this salad is vegan-friendly. All the ingredients are plant-based. If you choose to skip the feta cheese, it remains fully vegan. You can also add more chickpeas or nuts for extra protein while keeping it vegan. To make this salad more filling, add protein options like grilled chicken, shrimp, or tofu. You can also toss in nuts or seeds for healthy fats. Adding more grains, like brown rice or farro, can help too. These additions will keep you satisfied longer. In summary, we've covered the essential ingredients, cooking steps, and storage tips for Mediterranean Quinoa Salad. This dish is packed with nutrients and can be modified to fit your taste. You can add proteins or seasonal veggies to make it your own. Enjoying this salad can boost your health while keeping your meals exciting. Great meals don’t have to be hard to make, and this salad proves that. With practice, you'll master it and impress your friends and family.

Mediterranean Quinoa Salad

Create a fresh and healthy dish with this Mediterranean Quinoa Salad! Bursting with flavor from vibrant veggies, protein-packed chickpeas, and a zesty herbal dressing, this salad is perfect for lunch or as a side at dinner. Learn how to whip up this easy recipe that serves four in just 45 minutes. Click through to explore all the delicious details and elevate your meal today!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or substitute with water)

1 cup cherry tomatoes, halved

1 cucumber, finely diced

½ red onion, minced

1 bell pepper (choose red or yellow), diced

1 cup canned chickpeas, drained and rinsed

½ cup black olives, pitted and sliced

¼ cup fresh parsley, coarsely chopped

¼ cup feta cheese, crumbled (optional)

3 tablespoons high-quality olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and freshly cracked pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes or until the quinoa is fully cooked, fluffy, and all the liquid has been absorbed. Once done, remove from heat and let it cool completely.

    Prepare the Vegetables: While the quinoa is cooling, grab a large mixing bowl. Add in the halved cherry tomatoes, diced cucumber, minced red onion, diced bell pepper, drained chickpeas, sliced black olives, and coarsely chopped parsley. Stir gently to combine the ingredients evenly.

      Make the Dressing: In a separate small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, and a sprinkle of salt and freshly cracked pepper. Taste the dressing and adjust the seasoning if necessary, ensuring a zesty flavor.

        Combine Ingredients: Once the quinoa has reached room temperature, introduce it to the large bowl of vegetables and chickpeas. Pour the prepared dressing evenly over the top. Using a gentle folding motion, toss everything together until fully combined, allowing the flavors to intertwine.

          Add Feta: If you're opting for feta cheese, sprinkle the crumbled cheese over the salad at this stage. This will provide a delightful creamy contrast.

            Serve: You may serve the salad immediately or allow it to chill for about 30 minutes at room temperature. This resting period will enable the flavors to meld beautifully.

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

                - Presentation Tips: For an eye-catching presentation, serve the salad in a vibrant large bowl or on individual plates. Garnish with additional sprigs of fresh parsley and a lemon wedge on the side, which will add a pop of color and a hint of freshness.