3. Mediterranean Quinoa Salad

 

Why It’s Great:
Packed with protein, fiber, and healthy fats, this colorful quinoa salad is a versatile option for lunch or dinner. The combination of vegetables and tangy feta makes it both refreshing and satisfying.

Ingredients:

• 1 cup quinoa

• 2 cups water or low-sodium vegetable broth

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/2 red onion, thinly sliced

• 1/2 cup Kalamata olives, pitted and sliced

• 1/2 cup crumbled feta cheese

• Fresh basil or mint leaves, roughly chopped

• 3 tablespoons olive oil

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Cook the Quinoa:
   Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or broth), bring to a boil, then reduce the heat and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Allow it to cool slightly.

2. Prepare the Vegetables:
   In a large bowl, combine the cherry tomatoes, diced cucumber, sliced red onion, and olives.

3. Combine and Season:
   Add the cooked quinoa to the vegetables. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to mix.

4. Finishing Touches:
   Sprinkle crumbled feta cheese and freshly chopped basil or mint over the top. Serve cold or at room temperature.

Tip: This salad can be made ahead of time and kept refrigerated. It’s perfect as a meal on its own or as a side dish to grilled protein.