Ingredients

Mediterranean Quinoa Salad

  • 1 cup white quinoa
  • 1 cup vegetable broth
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt, plus more to taste
  • 1 Persian cucumber, diced
  • 1/2 cup jarred, roasted red bell pepper, drained, patted dry and roughly chopped
  • 1/2 cup large black or Kalamata olives, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped mint

Dressing

  • 1 lemon, zested and juiced
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Steps

Mediterranean Quinoa Salad

  1. In a medium saucepan, add the quinoa, vegetable broth, olive oil, salt and 1 cup of water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Cover and cook for 12 to 15 minutes until the liquid is completely absorbed.
  3. Fluff with a fork and allow to cool for 10 minutes.

Dressing

  1. While the quinoa cools, prepare the salad dressing. In a medium mixing bowl, whisk together all of the ingredients until emulsified.
  2. Put the cooled quinoa into a large serving bowl.
  3. Add the cucumber, red pepper, olives, onion and salad dressing. Toss to combine.
  4. Season with salt and pepper and toss once more.
  5. Garnish with feta and mint.