Mediterranean Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Feta cheese, crumbled
• 1/4 cup red onion, finely diced
• 1/2 cup fresh parsley, chopped
• Dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp dried oregano

Method

1. The Quinoa: Simmer quinoa in water/broth for 15 minutes until liquid is absorbed. **Crucial Step:** Let sit covered for 5 minutes off the heat.
2. The Fluff: **The Secret:** Use a fork to gently fluff the quinoa and spread it on a large plate to cool. **The Secret:** Spreading it prevents the steam from 'clumping' the grains, keeping them light and airy.
3. The Prep: While quinoa cools, dice the vegetables and whisk the dressing.
4. Combine: Toss the cooled quinoa with vegetables, onion, and dressing.
5. The Finish: Gently fold in the Feta and parsley. **The Secret:** Adding Feta last ensures it stays in distinct, creamy pieces rather than melting into the salad.
6. Serve: Serve chilled or at room temperature. It's even better after 30 minutes in the fridge.

The Story & Tips

Mediterranean Quinoa Salad combines cooled quinoa with cucumber, tomatoes, feta, red onion, parsley, olive oil, lemon juice, and oregano. It makes four servings and can be served chilled or at room temperature, so it works for a lunch or dinner table.

Rinse the quinoa, simmer it until the liquid is absorbed, then let it sit covered for five minutes. Fluff it with a fork and spread it on a plate to cool before combining it with the vegetables and dressing, which helps keep the grains separate.

Fold the feta and parsley in after the quinoa has cooled so the feta stays in distinct pieces. The salad can be served chilled or at room temperature, and the final bowl combines the lemon-and-oregano dressing with cucumber, tomatoes, red onion, and parsley.

Equipment

• Small saucepan with lid
• Fine-mesh sieve
• Large mixing bowl

Substitutions

• quinoa: Use 1 cup cooked brown rice or couscous; adjust the gluten-free designation if using couscous.
• cucumber: Use 0.75 cup diced bell pepper for a different crunch.
• feta cheese: Use 0.25 cup goat cheese or dairy-free feta alternative.

Serving suggestions

• Serve as a vegetarian lunch.
• Pair with grilled fish or chicken for dinner.

Storage

Refrigerate in a covered container for up to 3 days. Stir and refresh with a small squeeze of lemon before serving.