Easy Mediterranean Quinoa Salad with Lemon Vinaigrette
A vibrant, protein-packed salad featuring fluffy quinoa, crisp vegetables, and a zesty lemon-herb vinaigrette. It's a perfect make-ahead meal that's both refreshing and satisfying.
Ingredients
Ingredients
- 1 cup quinoa rinsed thoroughly
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely diced
- 1/2 cup kalamata olives pitted and sliced
- 1/4 cup fresh parsley chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day. Make-Ahead Tip: Cook the quinoa and chop the vegetables up to 2 days in advance. Assemble the salad with dressing just before serving for maximum freshness. Variations: Add 1/2 cup of chickpeas or feta cheese for extra protein and flavor. For a different herb, substitute fresh mint for parsley. Serving Suggestion: This salad is excellent as a main dish or a side for grilled chicken or fish.