Name: Mediterranean Quinoa Salad with Feta
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: – 1/4 cup (60 ml) olive oil; – 3 tablespoons (45 ml) lemon juice, freshly squeezed; – 1 small clove of garlic, minced; – 1/2 teaspoon (3 ml) Dijon mustard; – 1/2 teaspoon (3 ml) kosher salt; – 1/4 teaspoon (1 ml) black pepper; – 3 cups (720 ml) cooked quinoa, from 1 cup uncooked quinoa – white, red, tricolor quinoa would all work; – 1 cup (240 ml) cherry tomatoes, cut in half; – 2 Persian cucumbers, peeled and cut into small cubes; – 3/4 cup (180 ml) Kalamata olives, roughly chopped; – 1 can, 15 oz (425 g). can of chickpeas, drained; – 1/2 red onion, about 1/2 cups (120 ml), chopped; – 1/2 cup (120 ml) beef cheese, crumbled (optional); – 1 cup (240 ml) Italian parsley, or 2 cups fresh arugula, washed and rinsed

Description

Discover how to make a delicious Mediterranean Quinoa Salad with Feta that’s bursting with flavor and wholesome ingredients. Perfect for a healthy meal!

Ingredients

– 1/4 cup (60 ml) olive oil
– 3 tablespoons (45 ml) lemon juice, freshly squeezed
– 1 small clove of garlic, minced
– 1/2 teaspoon (3 ml) Dijon mustard
– 1/2 teaspoon (3 ml) kosher salt
– 1/4 teaspoon (1 ml) black pepper
– 3 cups (720 ml) cooked quinoa, from 1 cup uncooked quinoa – white, red, tricolor quinoa would all work
– 1 cup (240 ml) cherry tomatoes, cut in half
– 2 Persian cucumbers, peeled and cut into small cubes
– 3/4 cup (180 ml) Kalamata olives, roughly chopped
– 1 can, 15 oz (425 g). can of chickpeas, drained
– 1/2 red onion, about 1/2 cups (120 ml), chopped
– 1/2 cup (120 ml) beef cheese, crumbled (optional)
– 1 cup (240 ml) Italian parsley, or 2 cups fresh arugula, washed and rinsed

Cook Mode Prevent your screen from going dark

Instructions

Create the dressing by combining olive oil, freshly squeezed lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper in a small mason jar. Secure the lid and shake forcefully for 30 seconds to blend.
Pour half of the lemon dressing over the cooked quinoa in a large bowl. Mix thoroughly to ensure the quinoa is well-coated.
Incorporate the chopped cherry tomatoes, diced cucumbers, roughly chopped Kalamata olives, drained chickpeas, and chopped red onion into the quinoa. Mix these ingredients together with the remaining dressing.
Add the crumbled feta cheese and either Italian parsley or fresh arugula to the salad. Gently toss everything together, being careful not to bruise the greens. Adjust seasoning if needed.
This dish can be enjoyed warm, chilled, or at room temperature.

Notes

Enhance the salad with a variety of cherry tomatoes in red, yellow, and orange hues for a burst of freshness.
Add chopped fresh mint leaves for a refreshing and aromatic twist to the salad.
Make the salad more satisfying by topping it with grilled chicken or shrimp, or opt for a vegan version by omitting feta cheese and using tofu feta instead.