May is National Salad Month, and there are so many delicious ways to celebrate this healthy and fresh food. Here is a recipe for a flavorful and colorful Mediterranean salad that is sure to impress! Make this now using Bella Vita ingredients and then again in the summer when our tomatoes and peppers are fresh from the market garden!
Mediterranean Quinoa Salad
1 cup quinoa
1 3/4 cups water
1/4 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced (yep, we will have garlic)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil (we like fresh chopped basil, available now)
Salt and pepper to taste
1/2 cup diced cucumber (coming in June)
1/2 cup diced red bell pepper (available this summer)
1/2 cup chopped cherry tomatoes (available this summer)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley (available now)
1/4 cup chopped fresh mint (available now)
Rinse the quinoa in a fine-mesh strainer and drain well.
In a medium saucepan, combine the quinoa and water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
In a large bowl, combine the cooked quinoa, cucumber, bell pepper, tomatoes, feta cheese, parsley, and mint. Toss with the dressing until well coated.
Serve immediately or refrigerate until ready to serve.
This salad is packed with protein and fiber from the quinoa, and the fresh herbs and vegetables make it a healthy and flavorful meal. Enjoy!