Quinoa was a staple food in ancient times and with colonization was soon replaced by European grains. But has become popular once again. You can read all about the history of quinoa Here!
There’s a lot of variations of this Mediterranean Quinoa Salad which dates back to the 1960s. It’s quinoa with olives, cucumber, lemon, onion and peppers and an array of spices and other additions depending upon the region. We tossed ingredients you would find in a Greek Salad, added quinoa and it’s simply delicious!! We have been enjoying it during our Bible Days because the flavors meld well with crispy pita bread, olives and cheeses, dried fruit and grapes.
Let’s get started!
Combine red onion, cucumber, bell pepper, olives, parsley, seasonings, feta cheese and oil.
Add lemon juice.
Mix well. This actually tastes so good as is!!
Be sure quinoa has cooled before mixing with the vegetables. It was a little warm, so to cool it faster I put it to one side of the cold bowl.
Mix well before serving. Taste for seasonings, adjust as needed. I ended up adding more salt and pepper and lemon juice. So yummy! My girls don’t care for tomatoes, so I left them on the side.
This salad is delicious with or without tomato though I do prefer it with tomato.
Mediterranean Quinoa Salad
1 cup quinoa, rinsed cooked in 2 cups water or vegetable broth
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1 bell pepper (any color), diced – we used 2 mini bell peppers
1/4 red onion, finely diced
3 tbsp Kalamata olives, pitted and chopped fine
1/2 cup feta cheese
1/4 cup fresh parsley, chopped or 2 tbsp dried parsley
3 tbsp olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Sprinkle Greek seasoning, Italian seasoning and dried oregano
Combine red onion, cucumber, bell pepper, olives, parsley, seasonings, feta cheese and oil. Add lemon juice and mix well. Be sure quinoa has cooled before mixing with the vegetables. Mix well, taste for seasonings and adjust as necessary. Refrigerate for 30 minutes before serving.
enjoy from Our City Homestead to yours