Refreshing Mediterranean Quinoa Salad for Summer Fun

The sun is shining, birds are chirping, and you can almost hear the Mediterranean waves crashing as you indulge in a bowl of Mediterranean Quinoa Salad – Light Dish for Summer Holidays. This vibrant dish bursts with flavors like tangy feta, fresh herbs, and colorful veggies that will make your taste buds dance like they’re on vacation. Picture this: you’re hosting a backyard BBQ, and someone takes a bite of this salad and exclaims, “Is this what angels eat?” Trust me; it’s that good.

This not-so-secret recipe has been my go-to for summer gatherings since I first made it one sunny afternoon. Friends gathered around the table, forks poised like tiny weapons ready to attack the deliciousness before them. The mixture of textures—crunchy cucumbers, creamy avocado, and fluffy quinoa—paired with zesty lemon dressing created an unforgettable experience. Whether you’re at a picnic or just craving something light and refreshing at home, this salad is here to save the day.

I remember the first time I served this dish; my uncle almost declared it his new favorite food group.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Rinse well before cooking to remove bitterness; it’s the base of our salad.

• Cucumbers: Choose firm cucumbers for a satisfying crunch; they add freshness.

• Cherry Tomatoes: Halved for sweetness; bright red ones are best for color and flavor.

• Feta Cheese: Crumbled feta adds creaminess; opt for high-quality cheese for better taste.

• Red Onion: Thinly sliced for a sharper bite; soaking in water can mellow its flavor.

• Avocado: Creamy texture balances other ingredients; pick ripe avocados but not overly soft.

• Fresh Parsley or Mint: Adds brightness; use fresh herbs whenever possible for maximum flavor.

• Lemon Juice: Freshly squeezed juice is ideal; it enhances the entire salad’s flavor profile.

• Olive Oil: A good quality extra virgin olive oil adds richness and depth to the dressing.

• Salt & Pepper: Season to taste; don’t skip these essentials as they elevate all flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Cook the Quinoa: Start by rinsing one cup of quinoa under cold water to remove any bitterness. In a pot over medium heat, combine the rinsed quinoa with two cups of water or broth. Bring to a boil, then reduce heat to low and cover until fluffy—about 15 minutes.

Prep Your Veggies: While quinoa cooks, chop your cucumbers into bite-sized pieces. Slice cherry tomatoes in halves like tiny little balls of joy. Don’t forget to finely chop red onions and herbs to sprinkle generously over everything.

Add Feta & Avocado: Once your quinoa has cooled slightly (we don’t want mushy avocado), fold in crumbled feta cheese delicately so it doesn’t turn into feta dust. Next up is avocado; cut it into chunks but keep an eye out—you don’t want it turning brown before showtime.

Create Your Dressing: In a small bowl or jar, whisk together three tablespoons of olive oil and two tablespoons of freshly squeezed lemon juice until combined beautifully—like a couple who just got engaged! Add salt and pepper to taste.

Toss It All Together: In a large mixing bowl, combine everything—the quinoa masterpiece with all those vibrant veggies—and drizzle on your dressing. Toss gently until every piece is coated in love (and dressing).

Enjoy your Mediterranean Quinoa Salad chilled or at room temperature!

This light dish is perfect for summer holidays or anytime you’re looking for something refreshing yet filling!

Perfecting the Cooking Process

Start by rinsing the quinoa thoroughly to avoid bitterness. Cook it in vegetable broth for added flavor while chopping your veggies. This multitasking approach ensures everything is ready at once, maximizing freshness.

Add Your Touch

Feel free to swap out vegetables based on what’s in season or what you love. Adding feta cheese or olives can elevate the dish, giving it that authentic Mediterranean flair.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Enjoy it cold or gently reheat in the microwave, but be careful not to overdo it.

Reflecting back, I remember the first time I made this salad for a summer picnic. Friends raved about how refreshing it was, and I felt like a culinary genius!

FAQ

What can I substitute for quinoa?

You can use couscous or bulgur wheat if you prefer something different.

Can I make this salad ahead of time?

Absolutely! It tastes even better when marinated overnight in the fridge.

Is this salad suitable for vegans?

Yes! It’s naturally vegan-friendly and packed with plant-based goodness.

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Mediterranean Quinoa Salad

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• Author: Tiffani Brooks
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x

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Description

Mediterranean Quinoa Salad is a vibrant, refreshing dish perfect for summer gatherings. Bursting with the flavors of tangy feta, crisp cucumbers, and ripe cherry tomatoes, this salad is not only easy to prepare but also a feast for the eyes. Tossed in a zesty lemon dressing, it’s a light yet satisfying option, whether you’re hosting a backyard BBQ or enjoying a quiet picnic. Impress your guests with this delicious recipe that celebrates the essence of Mediterranean cuisine!

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Ingredients

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• 1 cup quinoa
• 1 ½ cups water or vegetable broth
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 1 avocado, cubed
• ¼ cup fresh parsley or mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• Salt and pepper to taste

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Instructions

1. Rinse quinoa under cold water until water runs clear. In a medium pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low and cover for about 15 minutes until fluffy.
2. While quinoa cooks, prepare the vegetables: chop cucumbers and halve cherry tomatoes. Thinly slice red onion and chop herbs.
3. Once quinoa has cooled slightly, fold in crumbled feta and avocado gently.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. In a large bowl, mix all ingredients together with the dressing until well combined.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (approx. 200g)
• Calories: 320
• Sugar: 3g
• Sodium: 250mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 8g
• Cholesterol: 10mg