Mediterranean Quinoa Salad
This Mediterranean quinoa salad is bright and tangy with fluffy quinoa, juicy cherry tomatoes, crumbled feta, peppery arugula, and fresh mint. It comes together in about 35 minutes and can be served warm or chilled, and the quinoa, dressing, and veggies can be prepped up to a day ahead.
Equipment
- Pot
- fine-mesh sieve
- baking sheet
- Large bowl
- fork
- whisk
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/4 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1 medium shallot finely chopped
- 2 pints cherry tomatoes halved
- 1 cup feta crumbled
- 1/2 cup mint leaves freshly chopped
- 1 cup arugula
Instructions
- Rinse quinoa thoroughly under cold running water. In a pot combine 1 cup quinoa, a pinch of kosher salt, and 2 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes.
- Fluff the quinoa with a fork and spread it out on a baking sheet to cool slightly, about 10 minutes.
- Meanwhile, in a large bowl whisk together 1/4 cup olive oil, 3 tablespoons white balsamic vinegar, 1 1/4 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper, and the finely chopped shallot to make the dressing. Once the quinoa has slightly cooled, add the quinoa, halved cherry tomatoes, 1 cup crumbled feta, 1/2 cup freshly chopped mint leaves, and 1 cup arugula to the bowl and toss to combine. Taste and adjust seasoning as needed.
Notes
You can prepare the quinoa, dressing and chop all the veggies 1 day ahead of time.
We enjoyed eating this both warm straight after making the quinoa, or after the quinoa has been completely cooled. Either way works, and just depends on your preference.