Simple Mediterranean Quinoa Salad
I first tasted Mediterranean food when I lived in Africa, of all places. We frequented a particular Lebanese restaurant, and every dish they served made my tastebuds dance. Fresh, tangy flavors and simple ingredients makes Mediterranean food the best of all the foods, in my opinion.
Thus, when I moved back to the States, I found a nice Greek boy and promptly married him.
That’s not exactly how the story goes, but his food – er, I mean cultural – heritage certainly encouraged me.
While there is nothing authentic about this recipe, it has all the tangy flavors I grew to love. Quinoa is a more expensive grain, but it’s full of protein and carbs. I often serve this by itself as a meatless meal. If you’re grain-free or simply want to increase the veggies, try the cauliflower or zoodle version with sliced chicken or chickpeas.
I’d love to hear any variations you try in the comments below!
All ingredient measurements are to taste. Do what feels good.
- 1 cup quinoa, uncooked
- 1 cup tomatoes, diced
- 1 cup cucumber, peeled and diced
- 1/3 cup red onion, diced
- 1/4 cup Kalamata olives, sliced
- 2-3 tbsp fresh herbs, chopped finely (oregano, parsley, mint, dill, etc.)
- Generous drizzle of Greek or Italian dressing
- 1/4 cup feta, crumbled
- 2 slices bacon, crumbled
- 1 can chickpeas, drained
- 1 cup chicken or steak, sliced
Prepare quinoa according to package directions. Cover and chill for at least one hour in the fridge.
Stir the rest of the ingredients into the quinoa, tasting and adjusting amounts as necessary.
Chill for an hour or so to let the flavors meld.
Serve by itself or alongside grilled chicken, steak, or steamed vegetables.
Fun pinnable photo!