Follow these simple steps to create your own delicious and vibrant Mediterranean Quinoa Salad. Each step is designed to ensure optimal flavor and texture in your final dish.

Step 1: Cook the Quinoa to Perfection

• Rinse the Quinoa: Place the uncooked quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for about 1-2 minutes. This step is crucial as it removes saponin, a natural coating that can give quinoa a slightly bitter taste. Rinsing ensures a cleaner, more pleasant flavor for your salad.
• Combine Quinoa and Liquid: In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water). Using vegetable broth instead of water will infuse the quinoa with a subtle savory flavor, enhancing the overall taste of the salad.
• Bring to a Boil, Then Simmer: Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer gently.
• Simmer for 15-20 Minutes: Allow the quinoa to simmer undisturbed for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. You’ll know the quinoa is cooked when the grains have become translucent and the germ ring (a small white ring) has separated from the grain.
• Fluff and Cool: Once cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the quinoa to steam and become even fluffier. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Spread the cooked quinoa out on a large plate or baking sheet to cool completely. Cooling the quinoa before adding it to the salad is important to prevent the vegetables from wilting and to ensure the dressing doesn’t become diluted.

Step 2: Prepare the Fresh Vegetables

• Dice the Cucumber: Wash the cucumber thoroughly. Depending on your preference and the type of cucumber, you can peel it or leave the skin on. Dice the cucumber into small, bite-sized pieces. Removing some of the seeds from larger cucumbers can prevent the salad from becoming watery.
• Halve the Tomatoes: Wash cherry or grape tomatoes and halve them. If using larger tomatoes, dice them into bite-sized pieces, ensuring they are not too large so they blend well with the other ingredients.
• Slice or Dice the Red Onion: Peel the red onion and thinly slice it or finely dice it, depending on your preference for texture. If you find raw red onion too strong, you can soak the slices or diced onion in cold water for 10 minutes, then drain and pat dry. This will mellow its sharpness while retaining its flavor.
• Prepare the Bell Pepper: Wash the bell pepper, remove the core and seeds, and dice it into small, uniform pieces. Choose your favorite color bell pepper – red, yellow, or orange will add sweetness and visual appeal to the salad.
• Halve the Olives: Pit the Kalamata olives if they are not already pitted, and then halve them. Kalamata olives are a key component of the Mediterranean flavor profile, so don’t skip them!
• Crumble the Feta Cheese: If you bought a block of feta, crumble it into bite-sized pieces. If you bought pre-crumbled feta, ensure it’s fresh and not too dry.

Step 3: Chop the Fresh Herbs

• Chop the Parsley: Wash fresh parsley and pat it dry with a paper towel. Finely chop the parsley leaves. Discard the stems as they can be tougher.
• Chop the Mint: Wash fresh mint and pat it dry. Finely chop the mint leaves. Mint adds a wonderful refreshing touch, so don’t be shy with it!

Step 4: Whisk Together the Lemon-Herb Dressing

• Mince the Garlic: Peel and mince the garlic cloves. Mincing garlic releases its aromatic oils and flavor. You can use a garlic press or finely chop it with a knife.
• Combine Dressing Ingredients: In a small bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk vigorously until the dressing is emulsified and slightly thickened. This ensures all the flavors are well combined and the dressing coats the salad evenly.
• Taste and Adjust Seasoning: Taste the dressing and adjust the seasoning as needed. You may want to add a little more lemon juice for extra tanginess, more olive oil for richness, or more salt and pepper to taste.

Step 5: Assemble the Mediterranean Quinoa Salad

• Combine Quinoa and Vegetables: In a large mixing bowl, combine the cooled cooked quinoa, diced cucumber, halved tomatoes, sliced or diced red onion, diced bell pepper, halved Kalamata olives, and crumbled feta cheese.
• Pour Dressing Over Salad: Pour the prepared lemon-herb dressing over the quinoa and vegetable mixture.
• Add Fresh Herbs: Sprinkle the chopped fresh parsley and chopped fresh mint over the salad.
• Toss Gently to Combine: Gently toss all the ingredients together until everything is evenly coated with the dressing and the herbs are distributed throughout the salad. Be careful not to over-mix, especially with the feta, to avoid breaking it down too much.
• Taste and Adjust Seasoning (Again): Taste the assembled salad and adjust the seasoning one last time if needed. You might want to add a pinch more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
• Chill (Optional but Recommended): For the best flavor, cover the salad and refrigerate it for at least 30 minutes to an hour before serving. Chilling allows the flavors to meld together beautifully and enhances the refreshing quality of the salad. However, it’s also delicious served immediately at room temperature.

Step 6: Serve and Enjoy!

Your vibrant and flavorful Mediterranean Quinoa Salad is now ready to be served! Enjoy it as a light lunch, a satisfying dinner, or a delicious side dish. Garnish with extra feta cheese and fresh herbs if desired.