Quinoa has gained popularity in recent years as a versatile and nutritious grain. Originating from the Andean region of South America, quinoa is an excellent source of protein and contains all nine essential amino acids. It is also gluten-free and has a low glycemic index, making it a great choice for those with dietary restrictions or diabetes.
To make this Mediterranean quinoa salad, you will need the following ingredients:
– 1 cup quinoa
– 2 cups water
– 1 cucumber, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1/2 red onion, finely chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup pitted Kalamata olives, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup extra-virgin olive oil
– Juice of 1 lemon
– Salt and pepper to taste
Start by rinsing the quinoa under cold water to remove any bitter taste. In a medium-sized saucepan, bring the water to a boil and add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork and let it cool.
In a large bowl, combine the cooked and cooled quinoa, diced cucumbers, bell peppers, red onion, cherry tomatoes, and Kalamata olives. Mix well to ensure an even distribution of the ingredients.
Next, add the crumbled feta cheese, chopped parsley, and chopped mint to the bowl. These herbs add a burst of freshness and elevate the flavors of the salad. Drizzle the extra-virgin olive oil and squeeze the lemon juice over the salad. Season with salt and pepper to taste.
Gently toss all the ingredients together until everything is well-coated in the dressing. The vibrant colors of the vegetables combined with the fluffy quinoa and tangy feta cheese create a visually appealing and appetizing dish.
Serve the Mediterranean quinoa salad chilled or at room temperature. It can be enjoyed on its own as a light and refreshing meal or as a side dish to accompany grilled chicken, fish, or vegetables.