Ingredients
Equipment
Method
Cook the Quinoa
- In a medium saucepan, combine the rinsed quinoa and water or broth. Bring it to a boil over high heat, then immediately reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. You'll know it's done when all the liquid is absorbed and the quinoa grains look like they have 'popped' open. Remove it from the heat and let it sit, still covered, for 5 more minutes to steam. Then, uncover and fluff the quinoa gently with a fork. Set it aside to cool completely.
(Optional Twist) Pan-Sear the Halloumi
- If you're using halloumi instead of feta, cube about 1 cup of halloumi and pat the pieces dry with a paper towel. Heat a small amount of extra virgin olive oil in a non-stick skillet over medium-high heat. Add the halloumi cubes in a single layer and sear for 1-2 minutes per side, until they are golden brown and crisp. Set aside.
Make the Lemony Dressing
- While the quinoa is cooling, prepare the lemon vinaigrette. In a small bowl (or mason jar), whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and pepper to your liking.
Assemble the Salad
- In a large salad bowl, combine the completely cooled quinoa, chopped English cucumber, halved cherry tomatoes, chopped red onion, rinsed chickpeas, Kalamata olives, fresh parsley, and fresh mint.
Dress and Serve
- Pour the lemon vinaigrette over the salad and toss everything together until well combined. If using feta cheese, gently fold it in now. If you're using the pan-seared halloumi, add the warm pieces right before serving. Serve immediately or chill for 30 minutes to let the flavors meld.
Nutrition
Notes
Elevate this salad by swapping the feta for 1 cup of pan-seared halloumi for a caramelized flavor. It's also perfect for meal prep; layer in a mason jar with dressing at the bottom to keep it fresh for days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.