Refreshing Mediterranean Quinoa Salad 

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint leaves, chopped

Lemon Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon red wine vinegar
• Salt and black pepper, to taste

👩‍🍳 Instructions

1. Cook the Quinoa
   Bring 2 cups of water to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
   Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool.
2. Prepare the Vegetables
   Once the quinoa has cooled, transfer it to a large mixing bowl. Add the cherry tomatoes, cucumber, red bell pepper, and red onion.
3. Add Mediterranean Flavors
   Stir in the Kalamata olives, feta cheese, parsley, and mint.
4. Make the Dressing
   In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper.
5. Combine & Toss
   Pour the dressing over the salad and gently toss until everything is evenly coated.
6. Chill & Serve
   Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

🌿 Serving Suggestions

• Serve chilled or at room temperature
• Garnish with extra feta and fresh mint
• Pair with grilled chicken, fish, or falafel

💡 Recipe Notes

• Rinse quinoa thoroughly to remove its natural bitterness (saponin).
• Add arugula or baby spinach for extra greens.
• Store covered in the refrigerator for up to 3 days.
• Ideal for meal prep, picnics, and potlucks—it holds beautifully.