Mediterranean quinoa salad with olives, cucumber and herbs
This Mediterranean quinoa salad combines the nutty flavor of quinoa with refreshing cucumber, tangy lemon, and savory olives, all enhanced by fresh herbs. It is a nutritious and vibrant dish perfect for lunch or as a side.
Cook time 15 min
Prep time 30 min
Ingredients:
1/2 cup quinoa1 tbsp olive oil
2 tbsp olives
1/2 cucumber
1/2 tomato
1 tbsp lemon juice
2 tbsp fresh parsley
1 tbsp spearmint
1 dash salt
The Mediterranean quinoa salad is a light, refreshing dish that is perfect for a healthy lunch or a nutritious side. This recipe combines the nutty flavor of quinoa with the crispness of cucumber, the tanginess of lemon juice, and the savory richness of olives, complemented by the fresh aroma of parsley and spearmint. It not only bursts with flavor but is also packed with nutrients, making it an ideal choice for a balanced diet.
Instructions:
1. Rinse the quinoa under cold water using a fine-mesh sieve.
2. In a medium saucepan, bring 1 cup (240ml) of water to a boil.
3. Add the rinsed quinoa to the boiling water.
4. Reduce the heat to low, cover and simmer for about 15 minutes, or until all the water has been absorbed and the quinoa is tender.
5. Remove from heat and let it sit, covered, for 5 minutes.
6. Fluff the quinoa with a fork and allow it to cool completely.
1. While the quinoa is cooling, slice the olives, dice the cucumber and tomato, and finely chop the parsley and spearmint.
1. In a large mixing bowl, combine the cooled quinoa, sliced olives, diced cucumber, and diced tomato.
2. Add the chopped parsley and spearmint to the bowl.
1. Drizzle the olive oil and lemon juice over the salad.
2. Add a dash of salt.
3. Toss everything gently to combine, ensuring the quinoa and vegetables are evenly coated with the dressing.
1. Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
2. Give the salad a final toss before serving.
3. Serve chilled or at room temperature.
This Mediterranean quinoa salad with olives, cucumber, and herbs is a delightful blend of fresh, vibrant ingredients that is sure to tantalize your taste buds. Whether you're preparing it for a casual lunch or a dinner party, this dish is quick to make, nutritious, and utterly delicious. Enjoy the medley of flavors and the wholesome goodness in every bite!
Mediterranean quinoa salad with olives, cucumber and herbs FAQ:
Cook the quinoa for about 15 minutes after adding it to boiling water. It should be tender and all the water should be absorbed. Let it sit covered for an additional 5 minutes before fluffing.
Yes, you can prepare the salad ahead of time. It’s best to refrigerate it for at least 30 minutes before serving to allow the flavors to meld, and it can be stored in the fridge for up to 3 days.
You can substitute quinoa with other grains like bulgur, farro, or couscous. Keep in mind that cooking times and water ratios may vary, so adjust accordingly.
Store leftover quinoa salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Stir well before serving to recombine the ingredients.
You can use dried herbs instead of fresh; however, use about one-third of the amount since dried herbs are more concentrated in flavor.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Cook the quinoa as per package instructions, generally using a 2:1 ratio of water to quinoa.
- Allow the quinoa to cool before mixing it with other ingredients to prevent the vegetables and herbs from wilting.
- Chop the vegetables and herbs into small, uniform pieces for even distribution of flavor.
- Feel free to add other fresh vegetables or proteins such as chickpeas or feta cheese to enhance the salad.
- Adjust the lemon juice and salt according to your taste preferences for the perfect balance of flavors.
Nutrition per serving
1 ServingsCalories 170kcal
Protein 6g
Carbohydrates 30g
Fiber 4.59g
Sugar 5g
Fat 18g
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