Description
A refreshing and vibrant Quinoa Salad featuring colorful bell peppers, crunchy cucumbers, savory Kalamata olives, and tangy feta cheese, all tossed in a zesty lemon-oregano dressing. This light and healthy dish is perfect as a side or a light meal, combining nutritious quinoa with fresh vegetables for a Mediterranean-inspired flavor.
Ingredients
Scale
Quinoa and Dressing
- 1 cup quinoa
- 1 lemon (zest and juice)
- 1 teaspoon oregano
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Vegetables and Toppings
- 4 scallions (white and green parts)
- 2 bell peppers (red, yellow, or orange)
- 1/2 cup pitted Kalamata olives (drained)
- 1 English cucumber
- 1/2 cup crumbled feta cheese
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness. Cook the quinoa according to the package instructions, usually simmering it in water until tender and fluffy.
- Make the dressing: While the quinoa cooks, prepare the dressing by combining the juice and zest of the lemon in a serving bowl. Add oregano, kosher salt, and black pepper. Whisk in the extra virgin olive oil until well emulsified. Taste and adjust seasoning as desired.
- Dress the quinoa: Once the quinoa is cooked and tender, transfer it to the bowl with the dressing. Stir well to coat the quinoa thoroughly, allowing it to absorb the bright lemony flavors. Let the quinoa cool completely before adding vegetables to prevent wilting.
- Prepare and add vegetables: While the quinoa cools, chop the vegetables: trim and thinly slice the scallions, chop the bell peppers into bite-sized pieces, cut the Kalamata olives into smaller pieces by slicing across them, and slice the cucumber by halving it lengthwise, then quartering and slicing thinly. Add all chopped vegetables to the dressed quinoa and stir gently to combine.
- Add the feta cheese and serve: Finally, sprinkle the crumbled feta cheese on top of the salad and give it a gentle toss. Optionally, garnish with fresh oregano leaves for an extra herbal touch. Serve chilled or at room temperature for a fresh and healthy meal.
Notes
- Rinse quinoa well before cooking to remove its natural coating called saponin, which can taste bitter.
- Allow quinoa to cool completely before mixing with vegetables to keep them crisp and fresh.
- Use a mix of colorful bell peppers to enhance visual appeal and flavor complexity.
- Adjust salt and lemon juice to taste in the dressing for perfect balance.
- This salad can be stored in the refrigerator for up to 3 days, making it great for meal prep.
- For a vegan version, omit feta cheese or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: quinoa salad, Mediterranean salad, healthy salad, lemon dressing, feta cheese, vegetable salad, gluten-free salad
