Hang tight cause I’ve got your dinner tonight.
What do ya know? I’m a poet and I didn’t know it.
Okay…I’ll stop now. Really. But first, let me tell you about the awesomeness of this easy quinoa salad and how, for the longest time, I pronounced quinoa exactly like it sounds— QUI-NO-A, instead of KEEEEENWA, like it’s supposed to be pronounced. But really, I could care less how you pronounce this lovely ancient grain just as long as you make this salad tonight.
This Mediterranean quinoa salad is bright and just bursts with flavor from grape tomatoes, kalamata olives, feta cheese and spices. It’s one of those main dish salads you crave as the weather starts to warm up and you’re tired of leafy salads that just don’t fill you up.
Because if there’s anything I hate in this great world, it’s a leafy salad that doesn’t fill me up.
And though this does make for a pretty (and tasty!) vegetarian lunch, it also makes a great dinner when topped with a piece of grilled chicken (I used this recipe for the marinade–yummy!). I know because that’s what I made for Adam last night and that boy cleaned his plate (after claiming he doesn’t even like olives or tomatoes).
I’m already planning to make a second batch of this this weekend to take on a picnic to the lake. It’s totally that kind of meal. Oh, and leftovers will stay good in the fridge for at least four days. But if this salad lasts that long, you really need to just start eating more.
Mediterranean Quinoa Salad
1 cup dry quinoa
2 cups water
2 cups sliced grape tomatoes
1 cucumber, peeled and chopped
1/2 cup sliced kalamata olives
3/4 cup feta cheese
1 1/2 T extra virgin olive oil
1/2 lemon, juiced
1 tsp dry oregano
1 tsp salt
1/4 tsp black pepper
Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork and set aside to cool.
In a large bowl, combine the sliced tomatoes, olives and cucumber. Add quinoa and spices and mix well. Drizzle olive oil and lemon juice on top and add feta cheese.
Toss everything together. Serve immediately or store in the fridge until serving.
30 minutesPin It