This Mediterranean quinoa salad is loaded with crisp greens, salty feta, and a shiny lemon-Dijon dressing! It tastes higher the longer it sits: excellent as a meal prep lunch or simple facet dish.
Right here’s a scrumptious meal-prep pleasant salad that you simply want in your life: my Mediterranean quinoa salad! Readers liked this Mediterranean chickpea salad a lot that I needed to do a spin on it with one in every of my favourite entire grains.
This recipe takes inspiration from the flavors of the area: crunchy veggies, inexperienced olives, lemon zest, and crumbled that work collectively to make a real persona. Plus, it holds up over time so it tastes nice for five days of the week. I like it as a lunch salad or with air fryer rooster or air fryer salmon bites as a easy dinner!
Why You’ll Love This Recipe
- Filled with plant protein from chickpeas and quinoa
- Vivid, daring taste from lemon zest, contemporary parsley, and briny olives
- Stuffed with wholesome components: it’s gluten-free, vegetarian, and Mediterranean food plan pleasant
- Make-ahead pleasant: it retains as much as 5 days and improves with marinating time
- Versatile: works as a facet dish, lunch, or potluck dish
Ingredient Notes
Right here’s a fast have a look at the important thing components on this salad:
- Quinoa: Rinse it properly earlier than cooking to take away the pure coating (referred to as saponin) that may make it style bitter. My water ratio makes for completely fluffy grains each time.
- Cherry tomatoes & English cucumber: Each deliver crunch and freshness. English cucumbers are ultimate right here as a result of they’ve thinner pores and skin, fewer seeds, and a sweeter taste.
- Yellow bell pepper: Provides shade and diet; you need to use any shade you want.
- Chickpeas: Helps to make this salad much more filling.
- Olives: I like Castelvetrano olives, that are a inexperienced olive that’s gentle and buttery. Kalamata works too, however it could overpower the flavors greater than a light inexperienced olive.
- Feta crumbles: Important to the flavour. If you wish to go vegan, you may omit: simply add a bit extra salt to style.
- Dressing: Lemon juice and zest, Dijon mustard, and only a contact of honey (or maple syrup) make a flavorful dressing right here.
- Recent herbs: Parsley is the best and most cheap; if you wish to customise contemporary dill or mint are additionally scrumptious. Cilantro additionally works. Basil is scrumptious however does flip darkish when saved within the fridge over time.
Suggestions for the Finest Mediterranean Quinoa Salad
Cool the quinoa earlier than mixing. Heat quinoa clumps collectively and has further moisture, making the salad soggy. My fast tip is to unfold the cooked quinoa onto a baking sheet and stick it within the freezer for two to three minutes so it cools down quick.
Chop the whole lot small and uniform. Finely cube the veggies so that you get balanced taste in each chunk.
Let it marinate. You’ll be able to eat it straight away, however it truly tastes even higher after about half-hour of resting.
Methods to Serve It
Similar to my Mediterranean chickpea salad and Mediterranean tuna salad, I’m obsessive about this simple grain salad! Right here’s how I prefer to eat it:
- As a lunch with a chunk of heat pita bread or crackers
- Alongside a Caprese sandwich
- As a facet dish with baked salmon or grilled rooster
- Stuffed into lettuce cups or bell pepper halves
- Served at a potluck or picnic alongside orzo salad or cucumber salad
When you’re consuming Mediterranean diet-style like me, this can be a pure match: see my Mediterranean food plan lunch concepts for extra.
Storage
This salad shops properly in an hermetic container within the fridge for as much as 5 days. Earlier than serving leftovers, style and add a pinch of salt or squeeze of lemon if wanted. I don’t suggest freezing this salad, for the reason that veggies would grow to be mushy.
Dietary Notes
This Mediterranean quinoa salad is vegetarian and gluten-free. To make it vegan, use maple syrup as a substitute of honey and omit the feta cheese, including an additional little bit of salt as wanted.
Mediterranean Quinoa Salad
This Mediterranean quinoa salad is loaded with crisp greens, salty feta, and a shiny lemon-Dijon dressing! It tastes higher the longer it sits: excellent as a meal prep lunch or simple facet dish.
- Prep Time: quarter-hour
- Cook dinner Time: quarter-hour
- Whole Time: half-hour
- Yield: 4 to six 1x
- Class: Salad
- Technique: Stovetop
- Delicacies: American, Mediterranean
- Weight loss plan: Mediterranean Weight loss plan
Components
- 1 cup dry quinoa
- Kosher salt
- 1 cup quartered cherry tomatoes
- 1 English cucumber, finely diced
- 1 yellow bell pepper, finely diced
- 15-oz can chickpeas, drained and rinsed
- ¼ cup minced purple onion (or shallot)
- 1 small garlic clove, grated
- ½ cup finely chopped parsley (see Notes)
- ¾ cup feta crumbles
- ½ cup sliced olives (I like gentle inexperienced olives like Castelvetrano)
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice, plus zest of 1 lemon
- 2 tablespoons Dijon mustard
- 1 tsp honey or maple syrup
- ¼ cup olive oil
- Freshly floor black pepper (elective)
Directions
- Rinse the quinoa utilizing a positive mesh strainer, then drain it utterly. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Carry to a boil, then cut back the warmth to low. Cowl the pot and simmer the place the water is simply effervescent for about 15 to 18 minutes, till the water has been utterly absorbed. (Examine by pulling again the quinoa with a fork to see if water stays.) Flip off the warmth and let sit with the lid on to steam for five minutes, then fluff the quinoa with a fork. (This step could be accomplished the day earlier than; refrigerate the quinoa till able to make the salad.)
- If making the salad instantly after cooking the quinoa, right here’s a trick: dump the quinoa onto a baking sheet and unfold it in an excellent layer. Pop it within the freezer for two to three minutes till cooled to room temperature.
- In the meantime, put together the greens famous within the ingredient record above. Combine them in a big bowl with the feta cheese, ¾ teaspoon kosher salt, and the dried oregano.
- In a medium bowl, whisk collectively lemon juice and zest, Dijon mustard, and honey or maple syrup. Then whisk within the olive oil 1 tablespoon at a time till totally mixed and an emulsion types.
- To the bowl with the seasoned greens and feta, add the quinoa and dressing. Season with black pepper if desired. Eat instantly, or marinate half-hour to 24 hours earlier than serving (then style and add further salt if wanted). Shops 3 to five days refrigerated.
Notes
- Vegan choice: Use maple syrup as a substitute of honey and omit the feta cheese. Add just a few extra pinches of salt.
- Herb variations: Swap parsley for cilantro, contemporary mint, or a mixture of contemporary herbs like dill, oregano, and parsley.
- Storage: Retains up 5 days in an hermetic container within the fridge. The flavour retains getting higher over time!
