This garden fresh Mediterranean Quinoa Salad with Feta and Lemon Dressing makes a protein-rich summertime meal-in-a-bowl! Combine quinoa, tomatoes, cucumbers, Kalamata olives and fresh basil and serve for dinner or lunch.
Cuisine Greek, Mediterranean, North American
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Author Flavour & Savour
1mediumcucumber,seeded and chopped
½cupkalamata olives,pitted and sliced
¼cupred onion,finely chopped
4 - 6fresh basil leaves,chiffonade cut, for garnish
1clovegarlic ,finely minced, or ½ tsp garlic powder
First, cook the quinoa. While the standard proportions for cooking quinoa are 1 part quinoa to 2 parts water, I ALWAYS have more success when I use a little less water. 1 cup of quinoa will yield 3 cups of cooked quinoa. In this recipe, you'll only need 2 cups, so use ⅔ cup of dry quinoa and 1 ⅓ cups of water. Rinse the quinoa thoroughly in a fine-mesh colander, then combine with water and salt in a medium saucepan. Bring to a boil, then reduce the heat to simmer gently until all the water has been absorbed. Remove from the heat, keep it covered and let stand for 5 minutes. Fluff with a fork, then spread out on a baking sheet or tray to cool completely.
Combine the Lemon-Herb Vinaigrette ingredients in a blender.
Chop or slice the tomatoes, cucumber, olives and red onion .
In a large bowl, combine the cooled quinoa, tomatoes, cucumber, olives, feta cheese and red onion.
Toss with Lemon Herb Vinaigrette and garnish with fresh basil.