Tastenexa
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Mediterranean
Mediterranean Quinoa Salad
30 min total15 prep15 cook2 servings380 cal
VegetarianVeganFlexitarianPescetarian
Fluffy quinoa is tossed with crisp cucumber, juicy cherry tomatoes, and briny olives, then dressed simply with lemon juice and olive oil. This bright, make-ahead salad works as a light lunch on its own or a side for grilled proteins.
Ingredients
pantry
- 120 gquinoa
- 40 golives
- 2 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
produce
- 1cucumber
- 150 gcherry tomatoes
- 2 tbsplemon juice
- 0.25red onion
Steps
- Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
- Combine the quinoa with 240ml of water in a saucepan and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
- Remove from the heat and fluff the quinoa with a fork, then spread it on a plate to cool for 10 minutes.
- While the quinoa cools, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
- In a large bowl, combine the cooled quinoa, cucumber, cherry tomatoes, olives, and red onion.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Taste and adjust salt, pepper, or lemon juice as needed before serving.
- Serve at room temperature, or chill for later — the salad keeps well for up to 3 days refrigerated.
Tips
- Rinse the quinoa before cooking to remove its natural bitter coating.
- Spread the cooked quinoa on a baking sheet to cool quickly so it doesn't turn the vegetables mushy.
- Salt the dressing generously — quinoa is mild and needs seasoning to come alive.
- Make the salad an hour ahead and let it sit at room temperature so the flavors meld before serving.
