Mediterranean Quinoa Cherry Tomatoes (Printable Version)
Vibrant, protein-packed quinoa with fluffy grains, juicy cherry tomatoes, crisp cucumber, and tangy feta in a lemon-oregano dressing. A light, refreshing meal.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa
02 - 2 cups water
→ Vegetables
03 - 1 cup halved cherry tomatoes
04 - 1 medium diced cucumber
05 - 1/4 cup finely diced red onion
06 - 1/4 cup pitted and sliced Kalamata olives
→ Cheese
07 - 1/2 cup crumbled feta cheese
→ Fresh Herbs
08 - 1/4 cup chopped fresh parsley
09 - 2 tablespoons chopped fresh mint (optional)
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Thoroughly rinse 1 cup of quinoa under cold running water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 12–15 minutes, or until all the water has been absorbed and the quinoa is tender. Remove from heat, keeping it covered, and let stand for 5 minutes. Fluff the cooked quinoa with a fork and allow it to cool to room temperature.
02 - In a large mixing bowl, combine the cooled quinoa with 1 cup of halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup of finely diced red onion, 1/4 cup of pitted and sliced Kalamata olives, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped fresh parsley, and 2 tablespoons of chopped fresh mint (if using).
03 - In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of dried oregano, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper until well combined.
04 - Pour the prepared dressing over the assembled salad ingredients. Gently toss to ensure all components are evenly coated. Taste the salad and adjust the seasoning as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- It's practically a mini-vacation in a bowl, bringing a taste of the Mediterranean right to your table.
- Seriously, it tastes even better the next day, making meal prep for lunches an absolute breeze.
02 -
- Never skip rinsing the quinoa; that starchy coating can lead to a bitter taste and a gummy texture.
- Allowing the salad to sit for at least 30 minutes before serving really lets the dressing marry all the flavors into a cohesive, delicious whole.
03 -
- Invest in a good quality extra-virgin olive oil; it truly elevates the entire dressing and, by extension, the whole salad.
- For an unexpected pop of flavor, try adding a very small pinch of red pepper flakes to your dressing; it adds a lovely subtle warmth.