Quinoa salad with roasted yams –Experience the refreshing flavors of the Mediterranean with this delightful Greek Quinoa Salad. Packed with nutrients and vibrant colors, this salad is not only nutritious but also a feast for the eyes. Ideal for a light lunch or a side dish at gatherings, this recipe will surely impress your guests.
Greek Quinoa Salad with Lemon Dressing
This Greek Quinoa Salad is a perfect blend of quinoa, fresh vegetables, and a zesty lemon dressing that brings all the flavors together. The combination of protein-packed quinoa and a variety of fresh vegetables makes this salad a wholesome meal option.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced (any color)
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
- Remove from heat and let the quinoa cool for a few minutes. Fluff with a fork.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, and parsley.
- Add the cooled quinoa to the vegetable mixture and stir to combine.
- In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to coat evenly.
- Taste and adjust seasoning as necessary.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
This Greek Quinoa Salad is best enjoyed chilled and can be stored in the refrigerator for up to three days, making it a perfect make-ahead meal. Enjoy the burst of flavors and the satisfaction of a healthy, delicious meal!