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–+ servings
chilled quinoa and vegetables

Cold Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 whisk or fork
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water cold
  • 1/2 teaspoon salt fine
  • 1 cup cherry tomatoes halved
  • 1/2 medium cucumber diced
  • 1/4 medium red onion finely diced
  • 1/2 red bell pepper diced
  • 1/4 cup kalamata olives pitted and sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water.
  • Add quinoa, water, and 0.5 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.
  • Remove the saucepan from heat, keep covered, and let the quinoa sit for 5 minutes to steam.
  • Fluff the quinoa gently with a fork and transfer it to a large mixing bowl to cool to room temperature.
  • While the quinoa cools, chop the cherry tomatoes, cucumber, red onion, red bell pepper, olives, and parsley and set aside.
  • In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, black pepper, and 0.25 teaspoon salt.
  • Add the chopped tomatoes, cucumber, red onion, red bell pepper, olives, parsley, and feta cheese to the cooled quinoa.
  • Pour the dressing over the quinoa mixture and toss gently until everything is evenly coated.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to chill and allow flavors to meld before serving.

Notes

For best results, make this salad a few hours ahead so the flavors fully develop, and adjust seasoning with extra lemon, salt, or pepper just before serving since chilling can mute flavors; be sure the quinoa is fully cooled before adding vegetables to avoid wilting them, and feel free to customize by adding chickpeas for extra protein, swapping herbs like mint or cilantro, or using leftover cooked quinoa to speed things up while keeping the salad stored in an airtight container in the fridge for up to three days.
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