Description
This vibrant Mediterranean Quinoa Salad combines fluffy quinoa with crisp bell peppers, fresh cucumber, tangy capers, and creamy feta cheese, all brought together with a zesty homemade lemon vinaigrette. Perfect as a light lunch or a refreshing side dish, this salad is easy to prepare and packed with wholesome flavors.
Ingredients
Scale
Quinoa Salad:
- 1 cup quinoa, uncooked and rinsed
- 2 cups water
- 2 bell peppers, small diced (any color, red and yellow suggested)
- 1 English cucumber, small diced
- ½ medium red onion, small diced
- ¼ cup capers, drained
- ¼ cup roughly chopped fresh parsley
- 4 ounces feta cheese, crumbled
Lemon Vinaigrette:
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove, minced
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, kosher salt, and ground black pepper until fully emulsified. Alternatively, combine all ingredients in a small jar and shake vigorously until well blended. Set aside.
- Cook the quinoa: In a medium saucepan over medium-high heat, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 15 minutes, or until the quinoa has absorbed all the water. Remove from heat and keep covered for an additional 5 minutes to steam.
- Cool the quinoa: Spread the cooked quinoa evenly on a baking sheet and allow it to cool for about 15 minutes. This helps stop the cooking process and prevents clumping in the salad.
- Assemble the salad: Transfer the cooled quinoa into a large mixing bowl. Add the diced bell peppers, cucumber, red onion, drained capers, chopped fresh parsley, and crumbled feta cheese. Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients evenly.
- Serve or chill: Serve the salad immediately or cover and refrigerate it to let the flavors meld further, making it an excellent make-ahead dish.
Notes
- Rinsing quinoa before cooking removes its natural bitterness.
- To keep the salad fresh, add feta cheese just before serving or gently toss to prevent it from breaking down.
- You can substitute honey with agave syrup or maple syrup to make the vinaigrette vegan.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Mediterranean quinoa salad, quinoa salad, lemon vinaigrette, healthy salad, vegetarian salad, easy quinoa recipe, summer salad, light lunch