Refreshing Mediterranean Quinoa Salad with Lemon Herb Dressing
A vibrant, nutrient-dense salad featuring fluffy quinoa, crisp vegetables, and a zesty lemon herb dressing. Perfect for a light lunch or side dish, this salad is naturally gluten-free, vegetarian, and packed with Mediterranean flavors.
Ingredients
Ingredients
- 1 cup quinoa rinsed well
- 2 cups water
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 cup kalamata olives pitted and sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup feta cheese crumbled (optional)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors develop and improve over time. Make-Ahead Tip: Cook the quinoa and chop the vegetables up to 2 days in advance. Store separately and combine with the dressing just before serving. Substitutions: Swap kalamata olives for green olives, or add chickpeas for extra protein. For a vegan version, omit the feta cheese. Serving Suggestions: This salad pairs beautifully with grilled chicken, fish, or as a standalone light lunch. For a heartier meal, serve over a bed of mixed greens.