A vibrant fusion of fluffy quinoa, fresh veggies, and tangy feta, all tossed in a zesty lemon vinaigrette. This salad isn’t just a meal—it’s a ticket to the sun-soaked shores of the Mediterranean.
Recipe:
Ingredients:
- For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese (optional for vegan)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- For the Lemon Vinaigrette:
- 1/4 cup extra-virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let it cool.
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, red onion, olives, feta cheese (if using), parsley, and mint.
- Dress and Toss: Pour the lemon vinaigrette over the salad. Toss gently to ensure everything is well coated.
- Serve: Transfer to a serving platter or individual bowls. Garnish with extra herbs if desired.
- Experience: Take a bite and let the fresh, bold flavors transport you to a breezy Mediterranean café.
