Description
You’ll feel like you’re relaxing seaside with this Mediterranean Quinoa Salad. It’s super delicious and super easy even on a weeknight.
Ingredients
Scale
Salad
- 1 cup quinoa
- 15 grape tomatoes, halved
- 4 green onions, bias sliced
- 1 bunch parsley, roughly chopped
- 1 lemon
Dressing
- 1/4 cup red wine vinegar
- 1.5 teaspoons dried oregano
- 4 garlic cloves, minced
- 1/2 cup olive oil
- kosher salt
Instructions
- Cook quinoa according to package directions.
- Add the chopped vegetables to a medium sized bowl.
- Add the cooked quinoa to the bowl with the vegetables after the quinoa has cooled to room temperature. (Tip: Spread the cooked quinoa onto a sheet tray in a single layer to facilitate faster cooling.)
- Combine the red wine vinegar, oregano, and garlic in a medium bowl.
- Whisk the olive oil into the red wine vinegar mixture.
- Taste the dressing and season with kosher salt as needed.
- Pour the dressing over the quinoa mixture and stir to combine.
- Add the parsley and stir to distribute throughout the salad.
- Taste the salad and season with kosher salt as needed.
- Zest the lemon over the top of the salad.
- Cut the lemon in half and a squeeze of fresh lemon juice over the top of the salad/pan-seared salmon for an additional pop of flavor.
Notes
- And any vegetables you like to this salad.
- Pan-sear the protein of your choice to top this delicious salad.
Keywords: quinoa salad