Mediterranean Quinoa Salad with Cucumber, Tomatoes, and Feta
A bright, crunchy quinoa salad with cucumber, cherry tomatoes, red onion, olives and feta in a simple lemon-oregano dressing. It keeps well in the fridge, so leftovers make easy lunches.
30 mins
6 servings
Ingredients
- 1 cup Quinoa, rinsed
- ¼ cup Kalamata Olives, pitted, halved, plus 1 tablespoon
- 2 cups Water
- ¾ teaspoon Kosher Salt, divided
- 1 English Cucumber, diced
- 1 ½ cups Cherry Tomatoes, halved
- ¼ cup Red Onion (Medium), finely diced
- ½ cup Feta Cheese, crumbled
- ¼ cup Parsley (Fresh), chopped
- ¼ cup Extra-Virgin Olive Oil
- 3 tablespoons Lemon (Juice), fresh
- 1 clove of Garlic, small, finely grated
- 1 teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
Directions
- Bring the quinoa, water and a third of the salt to a boil in a medium saucepan. Cover, lower the heat and simmer 15 minutes, until the water is absorbed.
- Take the pan off the heat and leave it covered for 5 minutes. Fluff the quinoa with a fork, then spread it on a plate or sheet pan for about 5 minutes to cool.
- Meanwhile, whisk the olive oil, lemon juice, garlic, oregano, pepper and the remaining salt in a large bowl.
- Add the cooled quinoa, cucumber, tomatoes, red onion, olives and parsley. Toss with the dressing.
- Fold in the feta gently. Taste and add more salt or lemon if needed. Serve right away or chill for up to 3 days.
