Mediterranean Quinoa Salad
Ingredients
Salad:
- ⅔ cup uncooked quinoa
- 1 ⅓ cups chicken broth, I use low-sodium
- 1 cup chopped olives, drained and sliced in half
- 1 (8-ounce) jar diced roasted red bell peppers, drained
- 1 cup (about 227 g) diced cucumbers
- 1 cup (about 227 g) chopped tomatoes, (I use cherry tomatoes and cut in half)
- 2-3 green onions, finely chopped
- ¼ to ⅓ cup chopped fresh cilantro or basil
- ½ cup (about 113 g) or more to taste feta cheese, crumbled
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced or pressed through a garlic press
- Pinch of dried oregano
- Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed
Instructions
- Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
- In a large bowl, add the cooled quinoa, olives, roasted red peppers, cucumbers, tomatoes, green onions and fresh cilantro or basil.
- Whisk the dressing ingredients together and pour over the salad. Toss to combine.
- Sprinkle with the feta cheese and toss lightly.
- Serve immediately. If refrigerating to serve later, consider making extra dressing to drizzle over the salad before serving as it may dry out a bit in the refrigerator as the quinoa absorbs the dressing.
Notes
Quinoa: if using already cooked quinoa, you'll want about 1 1/2 to 2 cups.