Ingredients
Salad
- 1 cup quinoa (uncooked and rinsed)
- 2 cups water
- 2 bell peppers, small diced (any color, I used red and yellow)
- 1 English cucumber, small diced
- ½ medium red onion, small diced
- ¼ cup capers, drained
- ¼ cup roughly chopped fresh parsley
- 4 ounces feta cheese, crumbled
Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove, minced
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Make the dressing. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and ground black pepper until emulsified. Alternatively, combine all dressing ingredients in a small jar and shake vigorously until fully combined. Set aside.
- Cook the quinoa. Place the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a gentle simmer and cover. Cook for about 15 minutes, or until the quinoa has absorbed all the water. Remove from heat and let it steam, covered, for an additional 5 minutes.
- Cool the quinoa. Spread the cooked quinoa evenly on a baking sheet to cool for approximately 15 minutes, which prevents the salad from becoming soggy and aids in better texture.
- Assemble the salad. Once the quinoa is completely cooled, transfer it to a large mixing bowl. Add the diced bell peppers, cucumber, red onion, drained capers, chopped parsley, and crumbled feta cheese. Drizzle the prepared lemon vinaigrette over the salad and toss well to combine, using as much dressing as desired.
- Serve or chill. Serve the Mediterranean Quinoa Salad immediately for a fresh, vibrant meal or refrigerate for a few hours to allow the flavors to meld and deepen, enhancing the overall taste.
Notes
- Rinsing the quinoa before cooking removes its natural bitterness.
- To speed up cooling, spread the quinoa in a thin, even layer on a baking sheet.
- Feel free to customize the vegetables based on seasonal availability or preference.
- This salad can be kept in the refrigerator for up to 3 days; dress just before serving if you prefer.
- For a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
