Mediterranean Quinoa Salad

A perfect, gluten-free alternative for summertime pasta salads. Influenced with flavors of fresh herbs and vegetables with tangy, crumbled feta cheese.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Easy quinoa salad, make ahead quinoa salad, mediterranean quinoa salad

Prep Time 10

Cook Time 10

Cool 30

Total Time 50

Servings servings

Calories 322kcal

Author Lauren

Ingredients

3 cup water
1 ½ cup quinoa
1 english cucumber quartered and chopped
1 pint grape tomatoes halved
½ cup kalamata olives chopped
8 ounces feta cheese crumbled

Mediterranean Dressing

6 tablespoons extra virgin olive oil
½ cup red wine vinegar
3 cloves garlic minced
½ teaspoon onion powder
2 tablespoon fresh oregano finely chopped
2 tablespoon fresh parsley finely chopped

Instructions

In a large sauce pan, bring 3 cups of water to a boil. Add quinoa and return to a boil. Cover, reduce heat to medium and let simmer about 10 to 12 minutes until the water is absorbed. Remove from heat, stir, return the cover and let stand for about 15 minutes. Transfer to a large mixing bowl and store in the refrigerator to cool.
In the meantime, prepare remaining ingredients. Halve the grape tomatoes. Remove the ends from the cucumber, cut in quarters and then in ½" pieces. Remove pits from olives and roughly chop. If using block feta, crumble into small pieces. Add ingredients to a mixing bowl.
Prepare the dressing. Whisk together olive oil, vinegar, minced garlic, onion powder, finely chopped oregano and parsley. Add to the vegetables and cheese. Mix well with a rubber spatula. The feta cheese and dressing will blend together a bit.
Once thoroughly incorporated, add vegetables and dressing to the quinoa and repeat the stirring process to thoroughly coat the quinoa with dressing and disperse vegetables. Garnish with fresh oregano or parsley sprigs.
Serve immediately or chill overnight. Salad will stay fresh for 3 days if kept in an air tight container.

Nutrition