Ingredients
Method
- Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa with water or vegetable broth. Bring it to a boil, then reduce the heat to low.
- Cover the pan and let it simmer for about 15 minutes, or until the quinoa absorbs all the liquid. Remove the saucepan from the heat and let the quinoa sit for 5 minutes. Fluff it with a fork and set it aside to cool.
- While the quinoa cools, chop the vegetables. Slice the cherry tomatoes in half, dice the cucumber, finely chop the red onion, and slice the Kalamata olives. Set them aside in a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
- Once the quinoa cools to room temperature, transfer it to the large mixing bowl with the vegetables. Add the chopped parsley, mint, and crumbled feta cheese. Pour the dressing over the salad and gently toss everything together until well combined.
- For the best flavor, let the salad sit for about 15–20 minutes before serving. This allows the dressing to soak into the quinoa and vegetables, enhancing the taste. You can also refrigerate it for a few hours if you prefer a chilled salad.
Notes
Using vegetable broth instead of water when cooking quinoa enhances its flavor, making it more robust and savory. Letting the quinoa cool completely before mixing ensures the herbs and vegetables maintain their crisp texture.
Adjusting the seasonings to your preference, such as adding extra lemon juice for acidity or a pinch of red pepper flakes for a slight heat, personalizes the dish. For a vegan variation, simply omit the feta cheese or use a dairy-free alternative.