Mediterranean Quinoa Salad Tomatoes (Printable Version)
Bright quinoa combined with juicy tomatoes, crisp veggies, and a tangy lemon-oregano dressing, perfect for lunch or sides.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, finely chopped
06 - 1/2 cup red bell pepper, diced
→ Add-ins
07 - 1/3 cup Kalamata olives, pitted and sliced
08 - 1/3 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped (optional)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 small garlic clove, minced
15 - 1/2 teaspoon sea salt
16 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender. Fluff with a fork and allow to cool to room temperature.
02 - In a large bowl, mix together the cooled quinoa, cherry tomatoes, cucumber, red onion, red bell pepper, Kalamata olives, feta cheese, parsley, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and ground black pepper until fully emulsified.
04 - Pour the dressing over the salad mixture and toss gently until evenly coated.
05 - Taste the salad and adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Insights:
01 -
- It comes together in 30 minutes flat, making it perfect for when you want something healthy but don't have hours to spend in the kitchen.
- The flavors actually improve overnight, so you can prep it the day before and have lunch ready to grab.
- It's naturally vegetarian and gluten-free, but hearty enough that nobody at the table feels like they're eating a side dish.
02 -
- Don't dress the salad until just before serving if you're eating it immediately, because the dressing will soften the vegetables and dilute over time; however, if you're making it ahead, dressing it the night before is actually ideal because the flavors marry together beautifully.
- The quinoa needs to cool completely, otherwise the warm grains will wilt your fresh herbs and the delicate vegetables will turn mushy and sad.
03 -
- Buy Kalamata olives from the bulk bin or in brine rather than canned, and pit them yourself if you can; the flavor is incomparably fresher and more vibrant.
- A small squeeze of fresh lemon juice added right before eating, even if the salad is already dressed, gives the whole thing a sudden brightness that feels like you've just lifted the lid on a Mediterranean sunrise.