Mediterranean Quinoa Salad with Feta

Mediterranean Quinoa Salad with Feta

This refreshing and flavorful salad is a perfect summer side dish or light lunch. Packed with protein-rich quinoa, colorful vegetables, and creamy feta cheese, it’s a delicious way to enjoy the taste of the Mediterranean. Plus, it’s easy to customize with your favorite ingredients!

Ingredients:

• 1 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and halved
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Guide:

1. Rinse the quinoa in a fine-mesh strainer until the water runs clear.
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and let cool slightly.
3. In a large bowl, combine the cooled quinoa, cucumber, bell pepper, feta cheese, olives, red onion, and parsley.
4. In a small jar or bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Drizzle the dressing over the salad and toss to coat.
5. Serve immediately or refrigerate for up to 3 days.

Tips:

• For a heartier salad, add cooked chickpeas or grilled chicken.
• If you don’t have vegetable broth, you can use water instead. Just add a pinch of salt to the cooking liquid.
• For a richer flavor, toast the quinoa in a dry skillet before cooking it in the broth.
• This salad is also delicious served warm. Simply omit the chilling step.