Vibrant Mediterranean Quinoa Salad Bowl

Allergens

None (excluding feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup Kalamata olives, pitted and halved
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 cups mixed baby greens
• 1 lemon, zested and juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it stand for 5 minutes. Fluff with a fork.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and mint. Add the cooled quinoa and toss to combine.
3. In a small bowl, whisk together lemon zest and juice, olive oil, salt, and pepper. Pour over the quinoa mixture and toss well to coat. If using feta cheese, gently fold it into the salad.
4. To serve, divide mixed baby greens among 4 bowls. Top each with a generous portion of the quinoa salad.

Chef’s Insight

The combination of flavors and textures in this dish creates a harmonious balance that leaves you feeling refreshed and rejuvenated.

Notes

This recipe can be easily customized by adding grilled chicken or tofu for a non-vegetarian option.