The Vegetarian Mediterranean Recipe
Make The Vegetarian Mediterranean Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Herbs and Spices
Dressing
Optional Toppings
Method
Cooking the Quinoa
- 1
Rinse the Quinoa
Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Preparing the Vegetables
- 3
Chop the Vegetables
While the quinoa is cooking, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces. Slice the Kalamata olives in half.
- 4
Finely Chop the Parsley
Finely chop the fresh parsley and set aside.
Making the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoons of black pepper.
Assembling the Salad
- 6
Mix Ingredients
In a large bowl, combine the cooked quinoa, chopped vegetables, and olives. Pour the dressing over the salad and toss to combine.
- 7
Garnish
If desired, sprinkle 0.5 cup of crumbled feta cheese on top of the salad before serving.