Mediterranean Quinoa Salad

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:

• In a medium saucepan, combine quinoa and water or vegetable broth.
• Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and water is absorbed.
• Remove from heat and let it cool.

1. Prepare the Vegetables:

• In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, parsley, and mint.

1. Make the Dressing:

• In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.

1. Combine and Toss:

• Pour the dressing over the quinoa and vegetable mixture.
• Gently toss everything together until well combined.

1. Chill and Serve:

• Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
• Serve chilled, and garnish with additional fresh herbs if desired.

Recipe Notes & Tips:

• Customize Ingredients: Feel free to add or substitute ingredients based on your preferences. You can include artichoke hearts, roasted red peppers, or even grilled chicken for added protein.
• Fresh Herbs: Fresh herbs like parsley and mint add a burst of freshness to the salad. Don’t skip them!
• Make-Ahead: This salad can be made ahead of time and stored in the refrigerator for a day. It actually tastes better after the flavors have had a chance to mingle.
• Dressing Adjustments: Adjust the dressing quantities according to your taste. You might like it more or less tangy, so feel free to customize.