Ingredients:

  • 1 cup (170g) quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • 1/4 teaspoon (1.5ml) salt
  • 1 cup (140g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (70g) red onion, thinly sliced
  • 1/2 cup (85g) Kalamata olives, pitted and halved
  • 1/2 cup (70g) crumbled feta cheese
  • 1/4 cup (40g) fresh parsley, chopped
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon (5ml) dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine quinoa, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
  2. Remove the quinoa from the heat and fluff with a fork. Let it cool slightly while you prepare the other ingredients.
  3. Chop the cherry tomatoes, cucumber, red onion, and olives.
  4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper to taste.
  5. In two serving bowls, divide the cooked quinoa. Top with the chopped tomatoes, cucumber, red onion, olives, and feta cheese.
  6. Drizzle the lemon-herb dressing over each salad bowl. Garnish with fresh parsley.
  7. Serve Immediately. Enjoy your Mediterranean Quinoa Salad Bowls! This can be made ahead and stored for a few days in the refrigerator.