Mediterranean Quinoa Salad Tomatoes (Print version)

Fluffy quinoa combined with juicy tomatoes, cucumbers, olives, and a zesty lemon-oregano dressing.

# What you 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 tbsp fresh mint, chopped (optional)

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp fresh lemon juice
13 - 1 tsp dried oregano
14 - 1 small garlic clove, minced
15 - 1/2 tsp sea salt
16 - 1/4 tsp ground black pepper

# Directions:

01 - Combine rinsed 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 mixing bowl, combine the cooled quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, diced red bell pepper, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped fresh mint if using.
03 - Whisk together extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, sea salt, and ground black pepper in a small bowl or jar until well emulsified.
04 - Pour the prepared dressing over the salad ingredients and toss gently to combine evenly.
05 - Taste the salad and adjust seasoning if necessary. Serve chilled or at room temperature.

# Expert advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress.
  • The flavors actually improve if you make it ahead, so it's your friend when you're meal prepping.
  • One bowl gives you protein, fiber, and enough vegetables that you don't need anything else on the side.
02 -
  • Don't skip rinsing the quinoa or you'll taste a chalky, bitter film that no amount of dressing can fix.
  • Make sure the quinoa is actually cool before you add the vegetables, or you'll end up with wilted, warm salad instead of the crisp, refreshing thing it's meant to be.
  • The salad gets better after a few hours in the fridge as the flavors meld, so making it in the morning for dinner is actually smarter than eating it immediately.
03 -
  • Buy feta that's packed in brine rather than vacuum-sealed; it tastes fresher and more alive on your palate.
  • If you can't find good Kalamata olives, use whatever briny, dark olive you can trust, but taste them first because some are disappointingly mushy or overly salty.

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