Healthy Mediterranean Quinoa Salad

A Flavor-Packed Healthy Delight

My Personal Love for Mediterranean Quinoa Salad

Hey food lovers! I’m Sagar Rakshit, and today I’m diving into one of my all-time favorite dishes—Mediterranean Quinoa Salad. This salad isn’t just another recipe for me; it’s a go-to meal that combines vibrant flavors with nutritious ingredients. Perfect for meal prep, a quick lunch, or a light dinner, this dish checks all the boxes. I was first introduced to Mediterranean flavors during my travels, and I instantly fell in love with the fresh, zesty ingredients. Since then, I’ve been experimenting in my kitchen, and this Mediterranean Quinoa Salad is the result. It’s light yet satisfying, packed with proteins and healthy fats, and it’s incredibly easy to make!

Why You’ll Adore This Mediterranean Quinoa Salad

What makes this Mediterranean Quinoa Salad a must-try? It’s a perfect blend of taste, health, and convenience. Imagine fluffy quinoa mixed with crunchy veggies, juicy tomatoes, briny olives, and creamy feta cheese all tossed in a tangy lemon vinaigrette. Not only is this salad bursting with flavor, but it’s also packed with nutrients. The quinoa provides protein and fiber, while the veggies and herbs offer a fresh, crisp texture. Plus, it’s naturally gluten-free and can easily be made vegan. Whether you’re new to quinoa or a seasoned fan, this salad will make you a believer!

Ingredients for 2 Persons

To make this refreshing Mediterranean Quinoa Salad for two, you’ll need the following ingredients. Feel free to double or triple the ingredients for more servings.

Primary Ingredients:

• 1/2 cup quinoa, rinsed and drained
• 1 cup water or vegetable broth (for cooking quinoa)
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled (optional for vegan)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

How to Make Mediterranean Quinoa Salad

Step-by-Step Process:

1. Cook the Quinoa:

Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

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2. Prep the Vegetables:

While the quinoa is cooling, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and pit and halve the Kalamata olives. Chop the parsley and mint. Set everything aside.

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3. Make the Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper. This dressing will bring a tangy, herby flavor to the salad.

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4. Combine the Salad:

In a large mixing bowl, add the cooled quinoa, cucumber, cherry tomatoes, red onion, olives, parsley, and mint. Drizzle the dressing over the top.

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5. Toss and Serve:

Gently toss all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust the seasoning if needed. Finally, sprinkle with crumbled feta cheese if using.

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Enjoy:

Serve the salad immediately, or refrigerate it for about 30 minutes to let the flavors meld. This salad tastes even better the next day!

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Preparation Time Chart for Mediterranean Quinoa Salad

Alternative Cooking Methods

While the classic Mediterranean Quinoa Salad is a no-cook, fresh dish, you can try these alternative methods to add more depth and warmth:

Grilled Vegetable Mediterranean Quinoa Salad:

1. Grill the Veggies: Before adding them to the salad, toss the cherry tomatoes, red onion, and cucumber in olive oil, salt, and pepper. Grill them on medium heat for about 5-7 minutes until they are slightly charred.
2. Mix: Add the grilled veggies to the quinoa along with the olives and herbs. This variation adds a smoky flavor that complements the freshness of the quinoa.

Roasted Chickpeas Addition:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Chickpeas: Toss a can of drained chickpeas in olive oil, salt, pepper, and a pinch of cumin. Spread them on a baking sheet and roast for about 20 minutes until crispy.
3. Combine: Add the roasted chickpeas to the salad for a crunchy, protein-rich addition.

Alternative Best Recipes

If you love the flavors in this Mediterranean Quinoa Salad, here are some other recipes you might enjoy:

1. Greek Orzo Salad: A mix of orzo pasta, cucumber, tomatoes, olives, red onion, and feta cheese, tossed in a lemon-herb dressing.
2. Tabbouleh Salad: A traditional Middle Eastern salad made with bulgur wheat, parsley, mint, tomatoes, and a lemon-olive oil dressing.
3. Mediterranean Chickpea Salad: A hearty salad featuring chickpeas, bell peppers, cucumbers, red onion, and a tangy lemon-tahini dressing.

Storage Instructions: Keep It Fresh

Refrigerating:

• Store any leftover Mediterranean Quinoa Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors will continue to develop, making the salad taste even better the next day.

Freezing:

• This salad is best enjoyed fresh, but you can freeze the cooked quinoa separately. Place it in an airtight container or freezer bag and freeze for up to 3 months. Thaw and add fresh vegetables before serving.

Reheating:

• This salad is meant to be served cold or at room temperature. If you’ve grilled vegetables, you can gently warm them in the microwave before adding them to the salad.

Side Dishes and Drink Pairing: Complement Your Salad

Side Dishes:

1. Pita Bread: Serve the salad with warm pita bread or pita chips for a satisfying crunch.
2. Hummus: A side of creamy hummus pairs well with the fresh flavors of the salad.
3. Grilled Chicken: Add a protein boost by serving grilled chicken breast alongside the salad.

Drink Pairing:

• White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio complements the salad’s flavors beautifully.
• Lemonade: A glass of homemade lemonade adds a refreshing citrusy kick.
• Sparkling Water: For a non-alcoholic option, try sparkling water with a splash of lemon or lime juice.

Variations: Customize Your Mediterranean Quinoa Salad

1. Vegan Version: Omit the feta cheese or replace it with vegan feta or a sprinkle of nutritional yeast for a cheesy flavor.
2. Add Avocado: For a creamy texture, dice up half an avocado and gently fold it into the salad.
3. Use Different Grains: Swap quinoa with farro, couscous, or bulgur wheat for a different texture.
4. Fresh Herbs: Add fresh basil or dill for a unique twist.

Avoid Mistakes

1. Don’t Overcook the Quinoa: Follow the package instructions and remove the quinoa from heat as soon as the water is absorbed to prevent it from becoming mushy.
2. Cool Quinoa Completely: Allow the quinoa to cool before adding it to the salad. This prevents the veggies from wilting and keeps the salad fresh.
3. Balance the Dressing: Start with less dressing and add more if needed. Too much dressing can overpower the fresh ingredients.

FAQs

1. Can I use other grains besides quinoa?
Yes, you can use farro, bulgur, couscous, or even brown rice for a different texture and flavor.

2. How can I make this salad vegan?
Simply omit the feta cheese or use a vegan cheese alternative.

3. Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or even chickpeas make great additions for extra protein.

4. What can I use instead of red wine vinegar?
You can substitute with apple cider vinegar or white wine vinegar.

Nutrition Chart (Per Serving)

• Iron: 2.5mg
• Calories: 320 kcal
• Protein: 10g
• Carbohydrates: 30g
• Fiber: 6g
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 480mg
• Vitamin C: 18mg
• Calcium: 130mg

Details Information about Nutrition please visit Here

Tips for Making the Best Mediterranean Quinoa Salad

1. Use Fresh Ingredients: Fresh herbs and ripe vegetables make a huge difference in flavor.
2. Adjust Seasoning: Taste the salad before serving and adjust the salt, pepper, and lemon juice to your liking.
3. Make Ahead: This salad is perfect for meal prep. Make a big batch and enjoy it over a few days.

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Mediterranean Quinoa Salad is a delightful, healthy meal that you can enjoy any time of the year. It’s packed with vibrant flavors, rich textures, and nutrients that will keep you feeling satisfied and energized. Give this recipe a try and see how it becomes a staple in your kitchen, just like it has in mine!

Recipe Card

Print Recipe

Healthy Mediterranean Quinoa Salad

Author: Sagar Rakshit Cooking Method: Mixing Cuisine: Greek Courses: Salad Recipe Keys: Mixing

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 2 mins Total Time 37 mins

Servings: 2 Calories: 320

Best Season: Suitable throughout the year

Description

Try this easy Mediterranean Quinoa Salad recipe! Loaded with veggies, herbs, and a zesty dressing, it’s a perfect healthy meal for lunch or dinner.

Ingredients

Servings

Primary Ingredients:

• ¹⁄₂ cup quinoa, rinsed and drained
• 1 cup water or vegetable broth (for cooking quinoa)
• ¹⁄₂ cup cucumber, diced
• ¹⁄₂ cup cherry tomatoes, halved
• ¹⁄₄ cup red onion, finely chopped
• ¹⁄₄ cup Kalamata olives, pitted and halved
• ¹⁄₄ cup feta cheese, crumbled (optional for vegan)
• ¹⁄₄ cup fresh parsley, chopped
• ¹⁄₄ cup fresh mint, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, minced
• ¹⁄₂ teaspoon dried oregano
• Salt and pepper to taste

Instructions

Video ON

1. Cook the Quinoa

   Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

   Mark as complete

2. Prep the Vegetables

   While the quinoa is cooling, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and pit and halve the Kalamata olives. Chop the parsley and mint. Set everything aside.

   Mark as complete

3. Make the Dressing

   In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper. This dressing will bring a tangy, herby flavor to the salad.

   Mark as complete

4. Combine the Salad

    In a large mixing bowl, add the cooled quinoa, cucumber, cherry tomatoes, red onion, olives, parsley, and mint. Drizzle the dressing over the top.

   Mark as complete

5. Toss and Serve:

   Gently toss all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust the seasoning if needed. Finally, sprinkle with crumbled feta cheese if using.

   Mark as complete

6. Enjoy

   Serve the salad immediately, or refrigerate it for about 30 minutes to let the flavors meld. This salad tastes even better the next day!

   Mark as complete

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 4g20%

Cholesterol 15mg5%

Sodium 480mg20%

Total Carbohydrate 30g10%

Dietary Fiber 6g24%

Protein 10g20%

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Calcium 130 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips for Making the Best Mediterranean Quinoa Salad

1. Use Fresh Ingredients: Fresh herbs and ripe vegetables make a huge difference in flavor.
2. Adjust Seasoning: Taste the salad before serving and adjust the salt, pepper, and lemon juice to your liking.
3. Make Ahead: This salad is perfect for meal prep. Make a big batch and enjoy it over a few days.

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