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Ingredients
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Vegetables
Grains
Dressing
Method
Preparation
- 1
Cook the Quinoa
Rinse the quinoa under cold water and place it in a saucepan with 2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Chop Vegetables
While the quinoa is cooking, chop the cherry tomatoes in halves, dice the cucumber, finely chop the red onion, and bell pepper into bite-size pieces. Chop the fresh parsley.
Mixing
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, and chopped parsley.
Dressing
- 4
Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
- 5
Dress the Salad
Pour the dressing over the salad mixture in the large bowl. Toss gently to combine all ingredients and ensure they are well coated with the dressing.
Serving
- 6
Serve
Taste and adjust seasoning if necessary. Serve the Mediterranean salad immediately or chill in the refrigerator for 30 minutes for enhanced flavors.
