Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette

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Embark on a journey of Mediterranean flavors with our enticing Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette. This vibrant dish seamlessly fuses the wholesome goodness of quinoa with a symphony of fresh and zesty ingredients, creating a feast for the senses. The nutty and protein-rich quinoa provides the perfect canvas for a harmonious blend of cherry tomatoes, crisp cucumbers, briny Kalamata olives, and the gentle crunch of red onions. Crowned with crumbled feta, the salad offers a creamy and tangy contrast that elevates each bite.

What truly makes this dish exceptional is the invigorating Lemon-Herb Vinaigrette. Crafted with extra virgin olive oil, the zingy combination of lemon zest and juice, Dijon mustard, minced garlic, and aromatic dried oregano, this vinaigrette bathes the salad in a refreshing and herbaceous essence. Every forkful is a delightful dance of flavors, transporting you to the sun-drenched landscapes of the Mediterranean.

This salad isn’t merely a dish; it’s a celebration of fresh, seasonal produce and the art of crafting a wholesome, nourishing meal. Whether enjoyed as a light lunch or a vibrant side at your gatherings, the Mediterranean Quinoa Salad promises a satisfying and nutritious experience. As it chills in the refrigerator, the ingredients mingle, allowing the vinaigrette to marry with the quinoa and vegetables, enhancing the overall depth of taste.

In a world where culinary exploration meets health-conscious choices, this Mediterranean Quinoa Salad stands as a testament to the joy of savoring wholesome ingredients in a delectable ensemble. Join us in embracing the vibrant and invigorating flavors of the Mediterranean with each mouthwatering forkful—a journey that will leave your taste buds enchanted and your heart content.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

1 cup quinoa, cooked and cooled
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped

For the Lemon-Herb Vinaigrette

1/3 cup extra virgin olive oil
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Cook Quinoa: In a saucepan, cook quinoa according to package instructions. Once cooked, let it cool.
Prepare Vinaigrette: In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.
Assemble Salad: In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, parsley, and mint.
Dress the Salad: Pour the lemon-herb vinaigrette over the salad and toss gently to coat all ingredients.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve: Before serving, toss the salad once more and adjust seasoning if needed. Enjoy the refreshing Mediterranean flavors of this Quinoa Salad as a light and wholesome meal!