Jump to recipe✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
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Mediterranean Inspired Quinoa Salad
Keeping things SUPER SIMPLE because SIMPLE is often best!
You’ll want to make this salad all summer because it’s just so good! Easy and beautiful for serving at all of your parties and BBQ’S – this one always is the first to be eaten!
We LOVE chopped veggie salads at our house. That’s probably pretty obvious because we sure have a lot of them here on the CFC website.
Our Mediterranean-Inspired Quinoa Salad is completely packed with nutrition and bright FLAVORS!
Nothing complicated at all here – even the tasty light dressing is made of just a few simple ingredients. Oh yes, and of course, it’s incredibly delicious!
🔪Do you like chopping veggies?
I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present. It’s incredibly soothing and the finished result always makes me feel a great sense of accomplishment because my family will be eating all those beautifully prepared fresh vegetables.
âž¡ï¸ Rachel’s tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
ðŸ Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
What is it about Quinoa?
✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!
🔥 Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
👨ðŸ¾â€ðŸ³ Serve it as a side dish or in salads!
REFERENCE:
âž¡ï¸ Here are some of our favorite chopped salads that you’ll also love:
- Mediterranean-Inspired Chopped Salad
- Greek Chickpea Salad
- Chop Chop Fresh Veggie Salad
- CFC’s FAVORITE chopped salad
- Greek Yogurt Cucumber Salad
- Thai Inspired Avocado Salad
- Quick Cucumber Avocado Salad
Servings 4
Ingredients:
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 large cucumber, chopped
- 2 cups chicken bone broth or vegetable broth
- 1 cup tri-color quinoa, uncooked
- 1 large head of Romaine lettuce, chopped
- 1/2 cup feta cheese, cubes or crumbles
- 3 sun-dried tomatoes, chopped
Dressing:
- 4 Tbsps extra virgin olive oil
- 1 clove fresh garlic, minced
- 2 Tbsps freshly squeezed lemon juice
- 1 Tbsp raw honey
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions:
Rinse uncooked quinoa in a fine mesh strainer.
Transfer quinoa to a medium pot along with your broth. Bring to a boil, then lower heat and simmer, covered with a tight lid. Cook until the quinoa has absorbed all of the liquid, about 15 minutes. Remove the pot from the heat, and let your quinoa cool completely.
Meanwhile, place your red onion, cherry tomatoes, and cucumber in a bowl and add a tiny sprinkle of sea salt.
Now make your dressing:
Place the olive oil, lemon juice, honey, minced garlic, thyme, oregano, sea salt, and black pepper in a jar and shake until all the ingredients are well combined.
Alternatively, you can whisk the ingredients together well in a small bowl.
Arrange your chopped lettuce on a larger platter and place the cooled quinoa and your chopped vegetables on top of the lettuce as shown.
Add feta cheese to the top of the salad, you can cut it into cubes or crumble it.
Add your chopped sun-dried tomatoes as desired.
Drizzle with your dressing and serve.
Enjoy!
💚Rachel
Ingredients
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 large cucumber, chopped
- 2 cups chicken bone broth or vegetable broth
- 1 cup tri-color quinoa, uncooked
- 1 large head of Romaine lettuce, chopped
- 1/2 cup feta cheese, cubes or crumbles
- 3 sun-dried tomatoes, chopped
Dressing:
- 4 Tbsps extra virgin olive oil
- 1 clove fresh garlic, minced
- 2 Tbsps freshly squeezed lemon juice
- 1 Tbsp raw honey
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Transfer quinoa to a medium pot along with your broth. Bring to a boil, then lower heat and simmer, covered with a tight lid. Cook until the quinoa has absorbed all of the liquid, about 15 minutes. Remove the pot from the heat, and let your quinoa cool completely.
- Meanwhile, place your red onion, cherry tomatoes, and cucumber in a bowl and add a tiny sprinkle of sea salt.
Now make your dressing:
- Place the olive oil, lemon juice, honey, minced garlic, thyme, oregano, sea salt, and black pepper in a jar and shake until all the ingredients are well combined. Alternatively, you can whisk the ingredients together well in a small bowl.
- Arrange your chopped lettuce on a larger platter and place the cooled quinoa and your chopped vegetables on top of the lettuce as shown.
- Add feta cheese to the top of the salad, you can cut it into cubes or crumble it.
- Add your chopped sun-dried tomatoes as desired.
- Drizzle with your dressing and serve.
- Enjoy!
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