Are you craving a vibrant, healthy meal that's as easy to make as it is delicious? Then look no further! This Mediterranean Quinoa Salad, inspired by the culinary genius of Damaris Phillips, is the perfect answer. It’s packed with fresh vegetables, protein-rich quinoa, and a zesty lemon-herb dressing – a fantastic option for a quick dinner, a light lunch, or a healthy side dish. This recipe is perfect for those looking for easy recipes, healthy meals, and delicious dishes that won't take hours to prepare. It’s a testament to the power of homemade cooking, showcasing how simple ingredients can create something truly extraordinary. Let's dive in!
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese (optional, for a vegan option omit or use vegan feta)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
For the Lemon-Herb Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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Cook the Quinoa: Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool. This is a simple step, but crucial for a perfect texture.
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Prepare the Vegetables: While the quinoa cooks, prepare the remaining ingredients. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Pit and halve the Kalamata olives. Chop the parsley and mint.
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Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Taste and adjust seasonings as needed – you might want a bit more lemon juice for extra zing!
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Assemble the Salad: In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, olives, feta cheese (if using), parsley, and mint.
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Dress and Serve: Pour the lemon-herb dressing over the salad and toss gently to combine. Serve immediately or chill for later. This salad tastes even better after the flavors have had a chance to meld in the refrigerator!
Cooking Tips for the Best Mediterranean Quinoa Salad:
- Rinse your quinoa: Rinsing the quinoa before cooking helps remove saponins, which can give it a bitter taste.
- Don't overcook the quinoa: Overcooked quinoa can become mushy. Follow the cooking instructions carefully.
- Adjust the dressing to your taste: Feel free to adjust the amount of lemon juice, vinegar, or herbs to your liking. A little extra oregano never hurts!
- Add protein: For extra protein, add grilled chicken, chickpeas, or white beans.
- Make it ahead: This salad is perfect for meal prepping. Make it a day or two in advance and store it in the refrigerator.
Variations:
- Roasted Vegetables: Add roasted vegetables like bell peppers, zucchini, or eggplant for extra flavor and texture.
- Different Herbs: Experiment with other fresh herbs like dill, thyme, or basil.
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a spicy kick.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 8-10g
- Fiber: 5-7g
This recipe is a shining example of easy recipes and quick dinner ideas. It's a healthy meal that is both satisfying and delicious, perfect for busy weeknights or relaxed weekends. Enjoy this flavorful and healthy Mediterranean Quinoa Salad – a true culinary delight!