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- 1 cup quinoa - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper (any color), diced - 1/2 red onion, finely chopped - 1 can (15 oz) chickpeas, rinsed and drained - 1/2 cup feta cheese, crumbled - 1/4 cup kalamata olives, pitted and sliced - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - Salt and pepper to taste

Easy Mediterranean Quinoa Salad with Feta

Discover the vibrant and nutritious Mediterranean Quinoa Salad packed with delicious flavors and health benefits. This easy recipe features protein-rich quinoa, fresh vegetables like cherry tomatoes, cucumbers, and bell peppers, all enhanced by creamy feta and savory kalamata olives. With a zesty homemade dressing that brings it all together, this salad is perfect as a main dish or a colorful side. Enjoy a taste of the Mediterranean while nourishing your body!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper (red or yellow), diced

1/2 red onion, finely chopped

1 cup canned chickpeas, drained and rinsed

1/2 cup feta cheese, crumbled

1/4 cup kalamata olives, pitted and halved

1/4 cup fresh parsley, chopped

Zest and juice of 1 lemon

1/4 cup olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

Prepare the Quinoa: In a pot, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Allow to cool to room temperature.

    Mix the Vegetables: While the quinoa is cooling, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas.

      Add Feta and Olives: Gently fold in the crumbled feta cheese and kalamata olives into the vegetable mixture.

        Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dried oregano, salt, and pepper until well combined.

          Combine Everything: Once the quinoa has cooled, add it to the mixing bowl with the vegetables, feta, and olives. Pour the dressing over the salad and toss gently until everything is well mixed.

            Garnish: Finally, sprinkle the chopped fresh parsley on top and give it a light stir for a pop of color and freshness.

              Serve or Store: Enjoy your salad immediately, or refrigerate for about 30 minutes to let the flavors meld together even more. This salad can be served chilled or at room temperature.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings