Fluffy quinoa, fresh vegetables, olives, feta, and zesty dressing for a bright, satisfying Mediterranean salad.
# Components:
→ Quinoa Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables and Cheese
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - ½ cup Kalamata olives, pitted and sliced
07 - ½ cup red onion, finely diced
08 - ½ cup feta cheese, crumbled
09 - ¼ cup fresh parsley, chopped
→ Lemon-Oregano Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 clove garlic, minced
14 - 1 teaspoon dried oregano
15 - ¼ teaspoon black pepper
16 - Salt, to taste
# Directions:
01 - In a medium saucepan, combine quinoa, water, and ½ teaspoon salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool completely.
02 - In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced Kalamata olives, finely diced red onion, crumbled feta cheese, and chopped fresh parsley.
03 - In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, black pepper, and salt to taste.
04 - Add the cooled quinoa to the bowl with the prepared vegetables and cheese. Pour the dressing over the salad and toss gently to ensure all ingredients are well combined.
05 - Taste the salad and adjust seasoning as needed. Serve immediately chilled or at room temperature.
