About the Recipe
These ingredients create a bowl brimming with a mosaic of colors and textures, each ingredient a tribute to the sun-drenched lands of the Mediterranean. This quinoa salad is a masterpiece of wholesome goodness, marrying the nutty goodness of quinoa with a symphony of fresh vegetables, herbs, and zesty dressing.
At the heart of this salad lies quinoa, a versatile ancient grain revered for its protein-rich profile and delicate texture. Cooked to fluffy perfection, each quinoa grain serves as a canvas, ready to absorb the vibrant flavors that adorn this dish.
Glistening cherry tomatoes, sliced in half, contribute bursts of juicy sweetness, while crisp cucumbers, diced into perfect cubes, provide a refreshing crunch. Diced bell peppers, in an array of colors, add a visual feast and a hint of mild sweetness, complementing the tangy notes of finely chopped red onions.
Fresh parsley and mint leaves, chopped with care, infuse the salad with a herbaceous aroma, evoking memories of sun-drenched gardens and breezy Mediterranean afternoons. The crumbled feta cheese, a nod to Greek cuisine, offers a creamy and salty contrast that harmonizes beautifully with the other ingredients.
For those who appreciate a briny touch, sliced olives make a welcomed appearance, their savory essence adding depth and complexity. Toasted nuts or seeds, sprinkled on top, provide a delightful crunch and a boost of nutty flavor, elevating the salad to new heights.
A dressing of freshly squeezed lemon juice and extra virgin olive oil ties everything together, its tangy brightness enhancing the natural flavors of the ingredients. A pinch of salt and pepper, added with finesse, ensures that every bite is perfectly seasoned and balanced.
This Mediterranean quinoa salad isn't just a dish; it's a culinary journey through the sun-kissed landscapes of the Mediterranean, a celebration of fresh ingredients, vibrant colors, and bold flavors. Whether enjoyed as a light lunch, a side dish at a summer barbecue, or a star attraction at potluck gatherings, this salad is a testament to the joys of wholesome eating and culinary creativity. Bon appétit!
Ingredients
1 cup quinoa (or your choice of grain such as bulgur wheat, couscous, farro, or barley)
2 cups water or vegetable broth (for cooking quinoa)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 bell pepper (any color), diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup feta cheese, crumbled (optional)
1/4 cup olives, sliced (optional)
1/4 cup toasted nuts or seeds (such as almonds, pine nuts, or pumpkin seeds) (optional)
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Preparation
Rinse the quinoa thoroughly under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.
In a large mixing bowl, combine the cooked and cooled quinoa, halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, chopped parsley, and chopped mint leaves.
If using, add crumbled feta cheese, sliced olives, and toasted nuts or seeds to the bowl.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and vegetables in a large bowl. Toss gently to coat everything evenly with the dressing.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.
Let the grain salad sit for about 10-15 minutes to allow the flavors to meld together.
Serve the grain salad at room temperature or chilled, garnished with additional chopped herbs or a sprinkle of feta cheese if desired.