Easy Mediterranean Quinoa Salad

Method5 steps · about 25 min

1. 1

   Step 1: Rinse the dry quinoa (1 cup) thoroughly in a fine-mesh sieve under cold running water and drain. Wash the lemon (1), scallions (4), bell peppers, cucumber and any fresh oregano garnish. Zest and juice the lemon, trim and slice both parts of the scallions, core and chop the peppers, quarter and slice the cucumber, and drain and chop the pitted olives. Keep the prepared vegetables and olives separate and cool until assembly.

   Uses 1 cup dry quinoa · 1 lemon, zested and juiced · 4 scallions, white and green parts sliced · 2 sweet bell peppers, red, yellow or orange, chopped · ½ cup pitted Kalamata olives, drained and chopped · 1 English cucumber, quartered and sliced · Cold water, as needed to rinse quinoa and wash produce; discarded · Fresh oregano leaves, optional garnish

2. 2

   Step 2: Cook the rinsed quinoa with the cooking water amount, heat, lid position and duration specified on its package. Finish when the grains are tender and fluffy and the cooking liquid has been absorbed.

   Uses All the drained rinsed quinoa prepared from the cup of dry quinoa in step 1 · Water for cooking the cup of dry quinoa, according to its package directions

3. 3

   Step 3: While the quinoa cooks, whisk the lemon zest and juice with the dried oregano (1 tsp), ¾ tsp salt and ¼ tsp black pepper in a serving bowl. Whisk in the ¼ cup olive oil. Taste and add extra salt or pepper only if needed.

   Uses All the zest and juice from the lemon prepared in step 1 · 1 tsp dried oregano · ¾ tsp kosher salt · ¼ tsp black pepper · ¼ cup extra virgin olive oil · Extra kosher salt, only if needed after tasting the dressing · Extra black pepper, only if needed after tasting the dressing

4. 4

   Step 4: When the quinoa has finished cooking, add it while still warm to the dressing bowl and stir to coat. Let the dressed quinoa cool completely before adding the raw vegetables and feta; do not leave a large hot mound to cool slowly.

   Uses All the fully cooked quinoa from step 2 · All the dressing from step 3

5. 5

   Step 5: Once the quinoa is cool, fold in the prepared vegetables and olives. Finish with the crumbled feta and optional fresh oregano leaves. Share between eight side portions and serve cool or at room temperature.

   Uses All the cooled dressed quinoa from step 4 · All the sliced scallions, chopped peppers and olives, and sliced cucumber prepared in step 1 · ½ cup crumbled feta cheese · Clean fresh oregano leaves from step 1, if chosen