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For a tasty Savory Quinoa Salad with Feta, you need: - 1 cup quinoa, thoroughly rinsed under cold water - 2 cups vegetable broth (for cooking the quinoa) - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced into small cubes - 1/2 red bell pepper, chopped into bite-sized pieces - 1/2 red onion, finely diced - 1/3 cup Kalamata olives, pitted and sliced - 1/2 cup feta cheese, crumbled into small pieces - 1/4 cup fresh parsley, finely chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste You can make the salad even more exciting by adding: - Avocado for creaminess - Grilled chicken for protein - Spinach or arugula for greens - Nuts like almonds or walnuts for crunch - Fresh herbs like basil or mint for extra flavor If you need to change some ingredients, here are good swaps: - Use chicken broth instead of vegetable broth for a richer taste. - Swap feta cheese with goat cheese for a tangy flavor. - Try using quinoa flour for a gluten-free option. - Replace Kalamata olives with green olives if you prefer. - For a dairy-free version, use a vegan feta cheese alternative. This recipe is flexible, and you can customize it to fit your taste. For the full recipe, refer to the instructions above. First, boil the vegetable broth in a medium pot over medium-high heat. Once it bubbles, add 1 cup of rinsed quinoa. Stir once and cover the pot. Lower the heat and let it simmer for 15 minutes. The quinoa is ready when it absorbs all the broth and looks fluffy. After cooking, remove the pot from heat and let it cool for a few minutes. Fluff the quinoa with a fork and set it aside until it’s fully cool. In a large mixing bowl, combine the following ingredients: - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 red bell pepper, chopped - 1/2 red onion, finely diced - 1/3 cup Kalamata olives, pitted and sliced Gently stir these ingredients together. This mix adds color and crunch to your salad. In a small bowl, whisk together: - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste This dressing adds a bright flavor that ties the salad together. Now, add the cooled quinoa to the vegetable mix in the bowl. Pour the dressing over everything and use a spatula to toss it gently. Ensure all the ingredients are well-coated. Finally, sprinkle 1/2 cup crumbled feta cheese and 1/4 cup chopped parsley on top. Toss lightly, being careful not to break the feta too much. Serve your salad in a vibrant bowl or on individual plates. A drizzle of olive oil on top makes it even more appealing. Enjoy this fresh, savory quinoa salad with feta! For the full recipe, check back to ensure you’ve got everything right. To cook perfect quinoa, rinse it well. This step removes bitter saponins. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. Bring the broth to a boil, then add the quinoa. Cover the pot, lower the heat, and let it simmer for about 15 minutes. When done, the grains should look fluffy. Fluff gently with a fork for the best texture. The dressing can change the flavor of your salad. The basic mix of olive oil, lemon juice, and oregano is great. Try adding garlic for a kick. For a creamier dressing, mix in some yogurt or tahini. You can also add a splash of balsamic vinegar for a sweet touch. Experiment until you find your favorite flavor. This salad shines as a side dish or light main. Serve it in a big bowl or on individual plates. Add extra feta on top for a nice touch. Pair it with grilled meats or fish for a full meal. You can also serve it with a slice of crusty bread to soak up the dressing. For a fun twist, add some toasted nuts for crunch. Try the Full Recipe for more details! {{image_4}} To give your salad a Mediterranean twist, add artichoke hearts and sun-dried tomatoes. These ingredients bring a rich flavor and make your dish brighter. You can also use fresh basil or mint instead of parsley. These herbs add a nice touch and enhance the salad’s freshness. If you like spice, toss in some red pepper flakes for a kick. For a heartier meal, include grilled chicken or chickpeas. Both options boost protein and keep you full longer. You can also add shrimp for a seafood flair. Just cook the shrimp until they turn pink and toss them in. For a plant-based choice, try adding black beans or lentils. They blend well with the quinoa and add extra nutrients. Using seasonal vegetables adds freshness and flavor to your salad. In spring, swap in asparagus or snap peas for a crisp bite. In summer, add zucchini or bell peppers for a sweet crunch. In fall, consider roasted butternut squash or Brussels sprouts. These swaps keep your salad exciting and help you enjoy what’s in season. For winter, use hearty vegetables like kale or roasted root veggies. They add depth to your dish and make it cozy. Explore these variations to keep your savory quinoa salad with feta fresh and exciting. For the full recipe, check out the details above. To keep your Savory Quinoa Salad with Feta fresh, place it in an airtight container. This helps prevent moisture and keeps the flavors intact. Store it in the fridge, where it can last for up to three days. If you notice any signs of spoilage, such as a sour smell or mold, it’s best to discard the salad. You can freeze this salad, but it's best to avoid freezing the feta and fresh veggies. These ingredients do not thaw well. Instead, freeze just the quinoa and any cooked ingredients. Place them in a freezer-safe bag or container. When you’re ready to enjoy the salad again, thaw it overnight in the fridge. Then, mix in fresh veggies and feta right before serving. - Quinoa: Uncooked quinoa lasts for about two to three years in a cool, dry place. Cooked quinoa can stay fresh in the fridge for about five days. - Feta cheese: An opened package lasts about five days in the fridge. Check the expiration date for unopened cheese. - Vegetables: Most fresh vegetables last about a week in the fridge. Cherry tomatoes can last longer, while cucumbers and bell peppers should be used within a few days. - Olives: Once opened, olives can stay fresh for up to two weeks in the fridge. With these tips, you can enjoy your Savory Quinoa Salad with Feta for days to come! For the full recipe, check out the entire guide. Yes, you can use other grains. Brown rice, farro, or bulgur will work well. Each grain adds a unique flavor and texture. However, cooking times may differ. Ensure you adjust the cooking method based on the grain you choose. Absolutely! This salad is perfect for meal prepping. It stores well in the fridge for a few days. Just keep the dressing separate until you're ready to eat. This way, the salad stays fresh and crunchy. You can serve this salad cold or at room temperature. It makes a great side dish for grilled meats. You can also pair it with pita bread for a light lunch. For a more filling meal, add grilled chicken or chickpeas. Yes, you can make this salad vegan! Simply omit the feta cheese or use a vegan cheese alternative. The salad will still be tasty and full of flavor. You can also add avocado for creaminess. This salad lasts about 3 to 5 days in the fridge. Keep it in an airtight container. If the salad starts to look soggy, it’s best to eat it sooner. For best taste, enjoy it within the first few days. For the full recipe, check the earlier section. This blog post covers how to create a tasty quinoa salad. We explored essential and optional ingredients, plus substitutions. I provided clear recipes and tips for cooking quinoa, mixing salad ingredients, and dressing. Enjoy making different variations and learn proper storage tips. Overall, this quinoa salad is easy to customize and store. You can adjust it to fit your taste and needs. With these steps, you can serve a fresh, healthy dish any time.

- Savory Quinoa Salad with Feta

Looking for a delicious and healthy dish? Try this Savory Quinoa Salad with Feta! Packed with fresh ingredients like cherry tomatoes, cucumbers, and olives, this salad is both nutritious and quick to prepare. Perfect for meal prep or impressing guests, it can easily be customized to suit your taste. Explore the full recipe now to learn how to create this mouthwatering salad and elevate your meals with vibrant flavors!
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Ingredients
  

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable broth (for cooking the quinoa)

1 cup cherry tomatoes, halved

1 medium cucumber, diced into small cubes

1/2 red bell pepper, chopped into bite-sized pieces

1/2 red onion, finely diced

1/3 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled into small pieces

1/4 cup fresh parsley, finely chopped

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Instructions
 

Begin by bringing the vegetable broth to a rolling boil in a medium-sized saucepan over medium-high heat.

    Once the broth is boiling, add the rinsed quinoa. Stir once, then cover the saucepan with a lid, reduce the heat to low, and allow it to simmer for approximately 15 minutes. The quinoa is done once all the liquid has been absorbed and the grains are fluffy.

      After cooking, remove the saucepan from the heat and let it cool for a few minutes. Use a fork to fluff the quinoa gently before setting it aside to cool completely.

        In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, chopped red bell pepper, finely diced red onion, and sliced Kalamata olives. Stir gently to mix.

          Add the cooled quinoa to the vegetable mixture in the bowl.

            In a smaller bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and season generously with salt and freshly cracked black pepper to taste.

              Drizzle the dressing over the quinoa and vegetable mix. Use a spatula to gently toss everything together until all the ingredients are well coated with the dressing.

                Finally, sprinkle the crumbled feta cheese and chopped parsley over the salad. Toss lightly to combine, being careful not to break up the feta too much.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an attractive presentation, serve the salad in a large, vibrant bowl or divide it among individual serving plates. Garnish with additional sprigs of parsley and a light drizzle of olive oil on top to enhance its freshness and visual appeal. Enjoy your vibrant and delicious salad!