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To make a tasty Mediterranean quinoa salad, you need these ingredients: - 1 cup quinoa, rinsed - 2 cups water or vegetable broth - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - ½ red onion, finely chopped - 1 cup canned chickpeas, drained and rinsed - ½ cup Kalamata olives, pitted and sliced - ¼ cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste Using fresh ingredients gives your salad the best taste and texture. Fresh veggies, like tomatoes and cucumbers, add a crisp bite. They also bring bright colors to your dish. Canned ingredients, like chickpeas and olives, save time. They are handy and still packed with flavor. Just rinse them well before adding. Choose fresh when you can, but don’t worry if you need to use canned. You can easily tweak this recipe to fit your needs. If you want it vegan, skip the feta cheese. Use a dairy-free cheese or leave it out. For a gluten-free option, quinoa is already gluten-free, so you’re safe there. If you don’t like chickpeas, try black beans or kidney beans instead. You can mix and match to make the salad work for you. This way, everyone can enjoy this fresh quinoa salad! First, you need to rinse the quinoa. Rinsing removes any bitterness. Next, in a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes. At this point, all the liquid should be absorbed. Remove the pot from the heat and let it sit, covered, for another 5 minutes. After that, fluff the quinoa with a fork and let it cool. Now, it’s time to mix everything. In a large mixing bowl, add the cooled quinoa. Then, add 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced red bell pepper, and ½ finely chopped red onion. Next, toss in 1 cup of drained and rinsed canned chickpeas, ½ cup of pitted and sliced Kalamata olives, ¼ cup of crumbled feta cheese, and ¼ cup of chopped fresh parsley. Make sure to mix gently to keep the ingredients whole. For the dressing, take a small bowl. In it, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, and salt and pepper to taste. Once mixed, pour this dressing over the salad. Gently toss the salad again until everything is well coated. Taste it and adjust the seasoning if needed. Let the salad sit for at least 15 minutes before serving. This waiting time helps the flavors blend nicely. For the full recipe, check the earlier section. To keep quinoa from being mushy, rinse it well before cooking. This step removes the saponins, which can make your quinoa taste bitter. Use a fine mesh strainer for the best results. When cooking, use a 2:1 ratio of liquid to quinoa. This helps achieve the perfect texture. After cooking, let it sit covered for five minutes. This resting time allows the quinoa to firm up. Fluff it with a fork afterward for light, separate grains. To boost flavor, use vegetable broth instead of water while cooking quinoa. This adds depth to every bite. Fresh herbs can elevate the dish, so don’t skip the parsley. Lemon juice brightens the salad, making it taste fresh. You can add more lemon juice if you love citrus. For extra zing, consider adding minced garlic or a pinch of red pepper flakes. These small changes make a big difference in taste. Serve your Mediterranean quinoa salad in a large, shallow bowl. This makes it easy for guests to help themselves. For a colorful touch, arrange the salad in layers. Start with quinoa, then add veggies on top. Finish with feta and olives for a beautiful finish. Garnish with extra parsley sprigs for a fresh look. A drizzle of olive oil right before serving makes it shine. These simple presentation tips will impress your guests. For the full recipe, check out the details above. {{image_2}} You can boost your Mediterranean Quinoa Salad with proteins. Chicken adds a hearty touch. Grilled or roasted chicken works great. Shrimp gives a nice flavor and pairs well with the salad. Just sauté it quickly in olive oil. For a plant-based option, use tofu. Firm tofu adds texture and absorbs flavors well. Just marinate and grill or sauté it before adding. You can switch up vegetables based on what’s fresh. In summer, try adding zucchini or bell peppers. In autumn, roasted sweet potatoes add sweetness and warmth. In winter, use root vegetables like carrots or beets. These changes keep your salad fresh and exciting all year round. The dressing is key to flavor. While olive oil and lemon juice is classic, you can explore. Try a tahini dressing for a nutty taste. A balsamic vinaigrette adds a sweet tang. For a spicy kick, mix in some harissa or chili flakes. Feel free to experiment with your favorite flavors to find the best fit for you. For the Full Recipe, follow the steps to create this vibrant dish. To keep your Mediterranean quinoa salad fresh, store it in an airtight container. Make sure to cool the salad to room temperature before sealing it. This helps prevent moisture buildup. Place the container in the fridge. The salad lasts about three to five days. If you notice any changes in smell or color, it’s best to toss it. When prepping for the week, store each ingredient separately. This keeps everything fresh longer. Prepare quinoa and veggies but wait to mix them until you’re ready to eat. This way, the salad stays crisp. Use small containers for dressings. Pour over the salad just before serving for the best taste. You can freeze quinoa salad, but some ingredients do not freeze well. It's best to freeze the quinoa and chickpeas only. Leave out fresh veggies and feta cheese. When you’re ready to eat, thaw in the fridge overnight. Add fresh ingredients and dressing for a tasty meal. For the full recipe, check out the details above. Yes, you can make this salad ahead of time. It tastes even better after sitting for a while. This allows the flavors to mix well. I suggest making it a day in advance. Just keep it in the fridge until you're ready to serve. This way, you save time and enjoy a tasty meal. Quinoa is a superfood packed with nutrients. It is high in protein, making it great for energy. Quinoa has all nine essential amino acids, which is rare for grains. It is also full of fiber, which helps digestion. Plus, it contains vitamins and minerals like magnesium and iron. Eating quinoa can help keep your heart healthy and boost your immune system. Yes, this Mediterranean Quinoa Salad is gluten-free. Quinoa itself is a gluten-free grain. This makes it a perfect choice for those with gluten sensitivities. All other ingredients, like veggies and chickpeas, are also gluten-free. So, you can enjoy this salad worry-free! For the full recipe, check out the Mediterranean Quinoa Salad section. This article covered all you need to know about making Mediterranean Quinoa Salad. We looked at ingredients, from fresh choices to substitutions for diets. I shared steps for preparing the salad and tips for flavor and serving. We explored fun variations and how to store leftovers properly. With these tips, you can enjoy a tasty, healthy dish. Try different ingredients to find your favorite combo. Enjoy making this salad again and again!

Mediterranean Quinoa Salad

Discover the vibrant flavors of Mediterranean Quinoa Salad with this easy recipe! Packed with nutritious ingredients like fresh vegetables, chickpeas, and feta cheese, this salad is perfect for any occasion. Enjoy a deliciously healthy meal in just 30 minutes! Click through to explore the full recipe and learn how to create this refreshing dish that will impress your friends and family. Perfect for summer gatherings and meal prep!
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Ingredients
  

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

½ red onion, finely chopped

1 cup canned chickpeas, drained and rinsed

½ cup Kalamata olives, pitted and sliced

¼ cup feta cheese, crumbled

¼ cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Instructions
 

In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork and let it cool.

    In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, chickpeas, olives, parsley, and feta cheese.

      In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour this dressing over the salad and gently toss until everything is well coated.

        Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.

          Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the salad in a large, shallow bowl. Garnish with an extra sprinkle of feta and a few sprigs of parsley for a fresh touch.