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- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, finely chopped - 1/4 cup Kalamata olives, pitted and sliced - 3 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste Gather these ingredients before you start cooking. Quinoa is the star here. It gives the salad a hearty base. Feta adds a nice salty kick. The veggies bring freshness and crunch. Make sure to use ripe cherry tomatoes and crisp cucumbers for the best taste. Kalamata olives add a delicious briny flavor. Fresh herbs like parsley brighten the dish. Extra virgin olive oil and lemon juice tie all the flavors together. You can find the full recipe for this delightful dish that highlights these ingredients. 1. Rinse your quinoa under cold running water. This helps remove its bitter taste. 2. In a pot, boil 2 cups of vegetable broth or water. Add the rinsed quinoa. 3. Reduce the heat and let it simmer. Cook until all the liquid is absorbed. This takes about 15-20 minutes. 1. In a large bowl, combine 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced red bell pepper, 1/2 finely chopped red onion, and 1/4 cup of sliced Kalamata olives. 2. Once the quinoa cools, mix it in with the fresh vegetables. The flavors blend nicely. 1. Drizzle 3 tablespoons of olive oil and 2 tablespoons of lemon juice over the salad. 2. Season with 1 teaspoon of dried oregano, salt, and freshly cracked black pepper. Toss gently to coat everything. 1. Fold in 1 cup of crumbled feta cheese and 1/4 cup of finely chopped fresh parsley. 2. Let the salad rest for at least 15 minutes. This allows the flavors to meld together nicely. For the full recipe, check out the detailed instructions above! To make the best quinoa, rinsing is key. Rinse the quinoa well under cold running water. This step removes its natural bitter taste. It makes the final dish much tastier. For fluffy quinoa, cook it right. Use two cups of vegetable broth or water for one cup of quinoa. Bring the liquid to a rolling boil. Then, add the rinsed quinoa and reduce the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes. The quinoa is done when it absorbs all the liquid and looks fluffy. Try not to stir it too much while cooking, as this can make it mushy. Presentation matters. Serve the salad in a large, bright bowl. This will make the colors pop. Garnish with a sprig of parsley and some feta crumbles on top. If you want a fancy touch, use individual bowls. This way, each guest can enjoy their own colorful serving. Pair this salad with grilled chicken or fish for a complete meal. It also goes well with roasted vegetables or a hearty soup. The flavors blend nicely, making a satisfying feast. Quinoa is a superfood. It is high in protein and fiber. It also has essential vitamins and minerals. Feta cheese adds calcium and healthy fats. Together, they make a nutritious base for your salad. The fresh vegetables bring antioxidants. Cherry tomatoes, cucumbers, and bell peppers are full of vitamins. They help fight free radicals and keep your body healthy. Eating this salad is not just tasty; it’s good for you, too. For the full recipe, check out the main section! {{image_4}} You can easily change the vegetables in your salad. Try using: - Zucchini, diced - Carrots, grated - Spinach, chopped These swaps add new colors and flavors. You can also switch up the cheese. If you want a creamier taste, try goat cheese or ricotta. For a sharper flavor, use aged cheddar or blue cheese. You can even change the dressing! Instead of olive oil and lemon juice, use balsamic vinegar or a yogurt-based dressing. These swaps keep the salad exciting and fresh. Making this salad vegan is easy. Just leave out the feta cheese. You can use avocados instead for creaminess. To make it gluten-free, ensure you use certified gluten-free quinoa. For added protein, consider adding grilled chicken or chickpeas. Chickpeas are great for a plant-based option. They give the salad a nice texture and help keep you full. You can mix and match these ideas to fit your diet and taste. Enjoy making this salad just right for you! To keep your savory quinoa salad fresh, store it in an airtight container. This helps to lock in moisture and flavor. Place the container in the fridge right after serving. The salad stays fresh for about three to five days. After this time, the vegetables may lose their crunch, and the flavors may fade. Can you freeze quinoa salad? Yes, but I recommend only freezing the quinoa without the veggies and dressing. The textures of fresh vegetables change when frozen. To freeze, put the cooled quinoa in a freezer-safe bag. Label it with the date and remove as much air as possible. To thaw and refresh frozen salad, move the quinoa to the fridge a day before you want to eat it. This slow thaw keeps it from becoming mushy. Once thawed, mix in fresh veggies and dressing for a tasty meal. Enjoy your delicious dish! For the full recipe, check back to the ingredients section. To cook quinoa perfectly, rinse it well under cold water. This step removes bitterness. Use a ratio of 1 cup quinoa to 2 cups vegetable broth or water. Bring the liquid to a boil, then add the rinsed quinoa. Cover and simmer for about 15 to 20 minutes. The quinoa is ready when it absorbs all the liquid and looks fluffy. Let it cool before mixing it with other ingredients. Yes, you can swap feta cheese with other options. Goat cheese adds creaminess, while mozzarella gives a mild flavor. Parmesan adds a rich taste. For a dairy-free choice, try vegan feta or nutritional yeast for a cheesy flavor without dairy. The savory quinoa salad stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container to maintain its flavor and texture. If you notice any liquids forming, just give it a gentle stir before serving. You can make this salad ahead of time. Prepare it a day before and store it in the fridge. The flavors meld together, making it even tastier. Just add the feta cheese and parsley right before serving for the best texture. Yes, the savory quinoa salad is gluten-free. Quinoa is a gluten-free grain, making it a great choice for those with gluten intolerance. Just ensure that any added ingredients, like olives or dressings, also meet gluten-free standards. This blog post covered a tasty Savory Quinoa Salad with Feta. We explored a list of fresh ingredients and easy steps to make it. I shared tips for cooking perfect quinoa and ideas to store or freeze leftovers. You can adapt the recipe to fit many diets and preferences. In final thoughts, try this salad for a healthy meal. Enjoy the flavors and benefits of each ingredient. Your taste buds and body will thank you!

- Savory Quinoa Salad with Feta

Discover the vibrant flavors of our Savory Quinoa Salad with Feta, the perfect dish for a healthy lunch or light dinner. This simple recipe combines fluffy quinoa, fresh veggies, and tangy feta cheese for a nutritious boost. Whether you're meal prepping or entertaining friends, this salad is a crowd-pleaser. Click through for the full recipe and tips to make your next meal delicious and satisfying! Enjoy every bite of this fresh and flavorful dish.
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

1/4 cup Kalamata olives, pitted and sliced

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Instructions
 

Begin by rinsing the quinoa thoroughly under cold running water in a fine mesh strainer. This step is crucial to eliminate its natural bitter taste.

    In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, stir in the rinsed quinoa. Lower the heat to a gentle simmer, cover the saucepan, and cook for 15-20 minutes. The quinoa is ready when all the liquid has been absorbed and the grains look fluffy. Remove from heat and let it cool completely.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, and sliced Kalamata olives. Stir gently to mix.

        Once the quinoa is completely cooled, add it to the bowl of fresh vegetables, mixing them together to combine their flavors.

          Drizzle the olive oil and freshly squeezed lemon juice over the quinoa mixture. Sprinkle with dried oregano, and season with salt and freshly cracked black pepper to taste. Gently toss the salad until all the ingredients are well-coated.

            Carefully fold in the crumbled feta cheese and the finely chopped fresh parsley. This will add delightful aroma and a burst of flavor to the salad.

              Allow the salad to rest for at least 15 minutes at room temperature. This rest period is essential for the flavors to meld together beautifully before serving.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4-6

                  - Presentation Tips: Serve the salad in a large, vibrant bowl, garnished with a fresh sprig of parsley and a few extra crumbles of feta on top for an appealing look. For a more elegant touch, consider plating the salad in individual bowls, showcasing the colorful ingredients beautifully. Enjoy!