Mediterranean Quinoa Salad
Savor the essence of the Mediterranean with this Quinoa Salad, elegantly composed by Daniela Gerson. This refreshing dish combines fluffy quinoa, vibrant vegetables, briny olives, and creamy feta, all enhanced by a zesty lemon vinaigrette. Perfect for a nutritious lunch or a light dinner, it's a testament to simple ingredients creating extraordinary flavors.
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SERVINGS
4-6
INGREDIENTS
- 2 cups cooked quinoa
- 1 can chickpeas, drained & rinsed
- 2 cups chopped cucumbers
- 3 cups chopped tomatoes
- 2 cups chopped bell peppers
- ½ cup sliced Kalamata or other briny black olives
- 1/3 cup finely chopped red onion
- 2/3 cup crumbled feta
- 1 cup loosely packed fresh herbs, such as parsley, dill, mint, & basil
Lemon Vinaigrette
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons dried oregano
- ½ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
HOW TO MAKE IT
- To assemble the salad, arrange a layer of quinoa and top with remaining ingredients. Drizzle in dressing, 1-2 tablespoons at a time, until well coated; season to taste with salt and pepper.
- To Make the Dressing: Combine the lemon juice, vinegar, and oregano in a bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.
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