Mediterranean cuisine is celebrated for its vivid colors and rich flavors, elements that are beautifully encapsulated in this Mediterranean Quinoa Salad. Quinoa, a versatile and protein-rich grain, serves as the perfect canvas for the bright, tangy components of this dish.
Ready in just 30 minutes, this salad is a testament to the ease with which one can bring the essence of Greek cuisine to any table, be it for a quick lunch or a refreshing dinner on a warm evening.
This recipe marries the convenience of pantry staples with the freshness of garden-picked ingredients. The burst of lemon in the vinaigrette, the crunch of fresh cucumbers, and the briny touch of Kalamata olives create a symphony of flavors that are both nourishing and invigorating.
It’s a dish that offers flexibility; whether served warm or chilled, it retains its delightful character, making it a reliable choice for meal prep or impromptu picnics during the spring and summer months.
Mediterranean Quinoa Salad
For The Lemon Vinaigrette:
- ¼ cup olive oil
- 3 tablespoons lemon juice, freshly squeezed
- 1 small clove of garlic, minced
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 3 cups cooked quinoa (from 1 cup uncooked), white, red, or tricolor
- 1 cup cherry tomatoes, halved
- 2 Persian cucumbers, peeled and diced
- ¾ cup Kalamata olives, roughly chopped
- 1 can (15 oz.) chickpeas, drained
- ½ red onion, finely chopped
- ½ cup feta cheese, crumbled (optional)
- 1 cup Italian parsley or 2 cups fresh arugula, thoroughly washed and dried
Instructions:
- Prepare the vinaigrette: In a small mason jar, combine the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Shake well for about 30 seconds to emulsify.
- Dress the quinoa: Place the cooked quinoa in a large mixing bowl. Drizzle half of the lemon vinaigrette over the quinoa and stir to mix well.
- Combine the ingredients: Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion to the quinoa. Toss with the remaining dressing to coat evenly.
- Finish with cheese and greens: Gently fold in the crumbled feta and parsley or arugula. Toss lightly to combine without wilting the greens. Adjust seasoning if necessary.
- Serve: Enjoy the salad warm, cold, or at room temperature.
Notes:
- Storage: Store in an airtight container in the refrigerator for up to 2 days.
- Variations: Customize the salad with black olives, mint or basil, baby spinach, roasted red peppers, or goat cheese for different flavors and textures. For a vegan option, simply omit the feta cheese.
