Description
A fresh and vibrant Simple Quinoa Salad featuring tender quinoa cooked in vegetable stock, tossed with juicy cherry tomatoes, crisp cucumber, briny olives, creamy feta, and fragrant mint, all brought together with a zesty lemon and honey dressing. Perfect for a light lunch or side dish, this salad is nutritious, easy to prepare, and bursting with Mediterranean flavors.
Ingredients
Scale
Salad
- 200 g Quinoa
- 500 ml Vegetable stock
- 50 g Cherry tomatoes (Halved)
- 1/2 Cucumber (Cut into thin semi-circles)
- 100 g Pitted olives (Halved)
- 100 g Feta cheese
- 15 g Fresh mint leaves
Dressing
- Zest of 1 lemon
- Juice of 2 lemons
- 6 tbsp Olive oil
- 1 tbsp Honey
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly in a sieve under cold running water until the water runs clear to remove the natural coating called saponin which can make it taste bitter.
- Cook the quinoa: Place the rinsed quinoa in a pan with 500 ml of vegetable stock, bring it to a gentle simmer. Cover with a lid and cook for 10-12 minutes until the quinoa has absorbed all the stock and is tender. Drain off any excess liquid if necessary.
- Make the dressing: While the quinoa is cooking, whisk together the lemon zest, lemon juice, olive oil, honey, sea salt, and freshly ground black pepper in a large bowl until well combined. Adjust seasoning to taste.
- Combine quinoa and dressing: Once the quinoa is cooked and drained, transfer it to the bowl with the dressing and toss thoroughly to coat. Allow it to cool for about 10 minutes so the flavors meld.
- Add vegetables and final touches: Gently toss in the halved cherry tomatoes, thin cucumber slices, halved pitted olives, and crumbled feta cheese. Finally, scatter fresh mint leaves over the top for a burst of freshness before serving.
Notes
- Rinsing quinoa is important to remove its natural bitterness.
- Vegetable stock can be substituted with water if needed, but stock adds more flavor.
- Feel free to swap feta for a vegan cheese for a dairy-free version.
- This salad can be stored covered in the refrigerator for up to 2 days, making it perfect for meal prep.
- Add chopped nuts like almonds or walnuts for added crunch if desired.
