If I Could Only Make One Salad, It Would Be This: The Ultimate Quinoa Salad That Changes Everything!

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more economical and still provides a hearty base.

Rinse 1 cup of quinoa under running water until the water runs clear to remove bitterness.

Tip: Soak quinoa for 30 minutes before cooking for a fluffier texture.

Transfer quinoa to a saucepan with 2 cups of water, bring to a boil, then reduce heat, cover, and let simmer for 10 to 15 minutes until all water is absorbed.

Let quinoa cool slightly before assembling the salad.

Chop cucumber into bite-sized pieces.

Dice yellow bell pepper into small chunks, then do the same with red bell pepper.

Roughly chop a handful of fresh parsley.

Peel and chop red onion; soak in cold water for a few minutes to mellow sharpness if desired.

Quarter Roma or cherry tomatoes.

In a jar, mince 2 garlic cloves, then add 2 tablespoons of balsamic vinegar or red wine vinegar, 3 tablespoons of olive oil, 1.5 tablespoons of maple syrup, 0.5 teaspoon of dried oregano, 0.5 teaspoon of ground black pepper, and salt to taste.

Secure the lid and shake well until fully blended; let dressing sit for a few minutes to meld flavors.

In a large mixing bowl, add slightly cooled quinoa, then add sliced olives, quartered tomatoes, chopped cucumber, diced yellow and red bell peppers, chopped parsley, and chopped red onions.

Drizzle the homemade dressing evenly over the salad and toss gently until well coated.

If using feta cheese (vegan), crumble some on top for a creamy, salty finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens