Easy Mediterranean Quinoa Salad with Lemon Dressing
A vibrant, nutrient-packed salad featuring fluffy quinoa, crisp vegetables, and a zesty homemade lemon dressing. Perfect for meal prep, potlucks, or a light lunch, this salad is naturally vegetarian and gluten-free.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 0.5 cup red onion finely diced
- 0.5 cup kalamata olives pitted and sliced
- 0.5 cup fresh parsley chopped
- 0.25 cup extra virgin olive oil
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp dried oregano
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The salad actually improves in flavor after sitting for a few hours. Make-Ahead: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and toss with dressing just before serving for maximum freshness. Variations: Add 1/2 cup of crumbled feta cheese for a salty kick, or add 1 can of rinsed chickpeas for extra protein.