Easy Mediterranean Quinoa Salad with Date Vinaigarette
Easy Mediterranean quinoa salad from pantry staples is hearty and healthy and should be in your weekly salad rotation.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water (or 1 cup water and 1 cup chicken stock)
- 1/2 tsp salt
- 1 cup diced bell pepper
- 1 cup diced cucumber
- 1 cup diced tomatoes or halved cherry tomatoes
- 1/2 cup pitted olives
- 1/2 cup crumbled feta
- 1/2 cup fresh torn parsley
Date vinaigarette
- 1/4 cup extra virgin olive oil
- 2 tbsp date vinegar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Instructions
- Rinse the quinoa under running water rubbing it with your hands. Tip the quinoa to the cooking pot, add water( or water and chicken stock) and salt. Bring the quinoa to boil, reduce the heat to simmer, cover and cook for 15 minutes until all the water has absorbed. Take the pot off the fire and fluff the quinoa with a fork. Keep aside to cool.
- Add all the ingredients of the vinagarette in a bowl and whisk until combined.
- To a mixing bowl add quinoa, salad ingredients and the vinaigarette and mix until combined.
- Let it sit for 10 to 15 minutes for the flavors to meld.
Notes
Best had on the same day. Can be refrigerated for upto 2 days. More than that the vegetables become soggy.
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