Mediterranean Quinoa Salad
Serves: 6
  • 1 cup uncooked quinoa
  • 5 Tablespoons freshly squeezed lemon juice + zest of 1 lemon
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • ¾ teaspoon sea salt
  • ¾ teaspoon dried oregano
  • 1 pint (2 cups) cherry tomatoes, halved
  • 2 ¼ cups chopped unpeeled cucumber, about 4 or 5 Persian or 1 English
  • 1 cup pitted olives, sliced
  • 6 ounces feta cheese, diced (preferably sheep or goat)
  • handful of fresh flat-leaf parsley leaves, chopped
  1. Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 ¾ cups water. Bring to a boil, cover, and lower to a simmer. Cook until water is absorbed, about 15 minutes. Turn off the heat and allow to sit covered for 10 minutes.
  2. Transfer quinoa to a serving bowl and allow to cool. Fluff with a fork periodically.
  3. Whisk the olive oil, lemon juice, lemon zest, salt and oregano together in a jar or small bowl.
  4. Combine cooled quinoa, dressing and remaining ingredients and toss to mix well. Taste for seasoning.
Recipe by Pamela Salzman at