I’ve just whipped up this amazing Mediterranean Quinoa Salad and I couldn’t resist sharing the recipe with all of you. It’s packed with fresh veggies like juicy cherry tomatoes, crisp salad greens, and the perfect mix of kidney beans and olives. Not to mention, it’s sprinkled with feta cheese and crunchy walnuts for an extra yum factor!
I love how simple it is to make and it’s a great way to get those nutritious grains and veggies in. Give it a try and let me know how you like it! Here’s how I make it:
Ingredients:
- 1 cup quinoa, uncooked
- 2 cups water (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cup canned red kidney beans, rinsed and drained
- 1/2 cup black olives, sliced
- 1/2 cup walnuts, roughly chopped
- 1 cup feta cheese, diced
- 2 cups mixed salad greens
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Begin by rinsing the quinoa under cold water to remove its natural coating, which can be bitter. This will ensure your salad is delicious and not bitter.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked through and the water is absorbed.
- Remove from heat and let the quinoa stand covered for 5 minutes. Then fluff with a fork and allow it to cool to room temperature. This will help prevent the salad from becoming soggy.
- While the quinoa is cooling, prepare the dressing by whisking together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl. Adjust the seasoning to your taste.
- In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, kidney beans, black olives, and mixed salad greens.
- Drizzle the dressing over the salad and toss gently to combine all the flavors. Be gentle to keep the ingredients’ textures intact.
- Just before serving, sprinkle the chopped walnuts and feta cheese over the top for a nice blend of creamy and crunchy textures.
- Serve the salad immediately or chill it in the refrigerator for a refreshing cold dish. This salad can be a perfect side dish or a light main course on a warm day.
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