Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette

A light and refreshing quinoa salad with Mediterranean vegetables, feta cheese, and a tangy lemon-herb vinaigrette.

Ingredients

• 1 cup Quinoa
• 1, finely diced Red bell pepper
• 3, finely diced Mini cucumbers
• 250 g, quartered Cherry tomatoes
• 185 g, crumbled Dairy-free feta cheese
• 1/2 cup, pitted and halved Kalamata olives
• 1 large, juiced Lemons
• 4 tbsp Extra virgin olive oil
• 3 tbsp finely chopped Fresh mint
• 3 tbsp finely chopped Fresh parsley
• 1 clove, minced Garlic
• 1/2 tsp Dried oregano
• To taste Salt and freshly ground black pepper

Instructions

1. Rinse quinoa thoroughly in a fine-mesh sieve under cold water.
2. Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is cooked through. Fluff with a fork and let cool.
3. In a large bowl, combine cooled quinoa, diced cucumber, diced bell pepper, quartered cherry tomatoes, dairy-free feta cheese, and halved Kalamata olives.
4. In a small bowl, whisk together the lemon juice, extra virgin olive oil, minced garlic, dried oregano, fresh mint, fresh parsley, salt, and pepper.
5. Pour the vinaigrette over the salad and toss gently to combine.
6. Taste and adjust seasoning as needed. Serve immediately or chill for later. Best served cold or at room temperature.

Cuisine: Mediterranean

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 25 mins

Serving Size: 4

Meal Type: dinner