Ingredients
Method
- Combine 1 cup (170g) rinsed quinoa and 2 cups (475ml) water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for approximately 15 minutes until the water is absorbed.
- Remove the pan from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and allow it to cool to room temperature.
- Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, parsley, and mint, and slice the Kalamata olives while the quinoa cooks.
- Whisk together 3 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 minced garlic clove, 1 tsp dried oregano, salt, and pepper in a small bowl.
- Toss the cooled quinoa, tomatoes, cucumber, red onion, olives, parsley, and mint together in a large bowl.
- Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Crumble 1/2 cup (75g) feta cheese over the top and give the mixture a final gentle toss.
- Taste the salad and adjust the salt, pepper, or lemon juice as needed. Let it rest for 10 minutes to allow the flavors to meld.
Nutrition
Notes
Quinoa Preparation: I always make sure to rinse my quinoa thoroughly in a fine mesh strainer before cooking to remove any bitterness.
Cooling Technique: I've found that spreading the cooked quinoa out on a large baking sheet helps it cool down much faster so I can assemble the salad without wilting the fresh herbs.
Flavor Balance: I suggest being mindful with the salt since the Kalamata olives and feta cheese provide a lot of natural saltiness on their own.
Make-
Ahead Strategy: This is one of my favorite dishes to prep in advance because the flavors really start to sing after sitting in the refrigerator for an hour or two.
Storage Tips: I keep my leftovers in a sealed glass container for up to three days and find that a quick stir helps redistribute the dressing that might have