Refreshing Mediterranean Quinoa Salad Recipe for Summer

When you think of a Mediterranean feast, your senses awaken to sun-soaked flavors and vibrant colors dancing together in perfect harmony. Imagine the crunch of fresh vegetables mingling with nutty quinoa, all drizzled with a zesty dressing that sings with every bite. Fresh Peach Salsa This Mediterranean Quinoa Salad is not just a dish; it’s an experience waiting to unfold on your palate.

I remember the first time I served this salad at a summer barbecue. My friends were skeptical at first—quinoa wasn’t exactly the life of the party back then—but their eyes lit up with delight after the first taste. Now, this salad is my go-to for gatherings, picnics, or just a cozy night in when I want to feel like I’m dining under the stars in Santorini.

My family couldn’t stop raving about how refreshing and delicious this salad was during our last picnic. Refreshing Peach Iced Tea. Peach Bruschetta with Balsamic Glaze.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color quinoa for added visual appeal and nutty flavor; rinse well before cooking.
• Cucumber: Choose firm cucumbers for crunch; you can peel them if you prefer a milder taste.
• Cherry Tomatoes: Opt for ripe cherry tomatoes to add sweetness; halving them enhances their juicy flavor.
• Red Onion: Finely diced red onion adds zing; soak in water briefly if you want to tone down its sharpness.
• Bell Peppers: Mix colorful bell peppers for sweetness; red or yellow varieties add vibrant color.
• Feta Cheese: Crumbled feta introduces creaminess; use full-fat for richer flavor or opt for vegan feta if preferred.
• Fresh Herbs (Parsley & Mint): Fresh herbs elevate flavor; chop finely to release their aromatic oils.
• Olive Oil: Extra virgin olive oil brings richness and depth; drizzle generously over your salad.
• Lemon Juice: Freshly squeezed lemon juice brightens flavors; adjust to taste depending on acidity preference.
• Salt & Pepper: Seasoning allows all flavors to shine; don’t be shy with salt but taste as you go.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by preparing your quinoa: Rinse one cup of quinoa under cold water in a fine-mesh sieve until the water runs clear. This step helps remove bitterness and makes your salad even tastier.

Cook the quinoa: In a medium saucepan, combine rinsed quinoa with two cups of water or vegetable broth. Bring it to a boil over medium heat, then cover and reduce heat to low. Let it simmer for about 15 minutes until fluffy.

Chop your veggies: While your quinoa cooks, grab a cutting board and dice your cucumber, cherry tomatoes, red onion, and bell peppers into bite-sized pieces. Aim for uniform sizes so they blend seamlessly in each bite.

Mix the dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and pepper until emulsified. Adjust seasoning based on your personal preference; this dressing brings everything together.

Combine everything: Fluff the cooked quinoa with a fork before transferring it to a large mixing bowl. Add chopped veggies along with crumbled feta cheese and finely chopped herbs.

Toss gently: Drizzle the dressing over your salad mixture and toss gently until everything is well combined. Be careful not to mash the feta—it’s there to add creamy goodness!

Let it chill: Allow your Mediterranean Quinoa Salad to sit in the fridge for at least 30 minutes before serving. This resting time lets all those fabulous flavors meld together beautifully. For more inspiration, check out this Strawberry Spinach Salad recipe.

Serve & enjoy: Scoop generous portions onto plates or bowls when ready! This dish shines at summer barbecues, picnics, or as an everyday lunch option that will impress even the pickiest eaters.

Now that you have crafted this delightful Mediterranean Quinoa Salad, enjoy every colorful bite while imagining yourself lounging by the azure waters of Greece—without even needing sunscreen!

Perfecting the Cooking Process

Start by cooking the quinoa first, allowing it to cool while you chop fresh vegetables. This makes everything come together seamlessly and ensures your salad is perfectly fluffy.

Add Your Touch

Feel free to swap out any veggies or add ingredients like chickpeas for protein. Experimenting with spices can elevate the dish even further!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Enjoy cold or let it sit at room temperature before serving for best taste.

I remember making this Mediterranean Quinoa Salad for a family picnic, and everyone went back for seconds. Grilled Peach and Burrata Salad It was such a hit that I had to share my secret recipe!

FAQ

Can I use other grains instead of quinoa?

Absolutely! Try farro or bulgur wheat for a delightful twist on texture.

Is this salad suitable for meal prep?

Yes! It stores well and tastes great after sitting overnight in the fridge.

What dressings pair well with Mediterranean Quinoa Salad?

Lemon vinaigrette or tahini dressing enhance the Mediterranean flavors beautifully. For more inspiration, check out this Garlic Butter Green Beans recipe.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mediterranean Quinoa Salad

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• Author: Mery Mack
• Total Time: 30 minutes
• Yield: Serves approximately 6

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Description

Elevate your dining experience with this Mediterranean Quinoa Salad, where crunchy vegetables and protein-packed quinoa come together in a vibrant dish. Tossed in a zesty dressing, this salad is not only visually appealing but also incredibly refreshing. Perfect for summer gatherings or a healthy meal prep option, it invites you to savor the sun-soaked flavors of the Mediterranean right at home.

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Ingredients

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• 1 cup tri-color quinoa
• 2 cups water or vegetable broth
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely diced
• 1 bell pepper (red or yellow), chopped
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 3 tbsp extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water until the water runs clear. In a saucepan, combine rinsed quinoa and water or broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
2. While quinoa cooks, dice cucumber, halve cherry tomatoes, finely chop red onion and bell pepper.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Fluff cooked quinoa with a fork in a large bowl; add chopped vegetables, feta cheese, parsley, and mint.
5. Drizzle dressing over salad and toss gently until combined. Chill in the fridge for at least 30 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: Approximately 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 330mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 10mg