Embrace the vibrant flavors of the Mediterranean with this delightful quinoa salad, elevated to new heights with a zesty Greek dressing. Bursting with fresh vegetables, hearty quinoa, and tangy olives, this salad is a refreshing addition to any mealtime spread. Whether enjoyed as a light lunch or served as a side dish at dinner, this salad is sure to impress with its colorful presentation and delicious taste.
Ingredients:
Cooking Quinoa:
- Quinoa (1/2 cup, 95g): Quinoa acts as the wholesome foundation of our salad, delivering a robust texture and a delightful nutty essence. Initiate the quinoa preparation by thoroughly washing it under cold water to eliminate any potential bitterness. Allow the quinoa to soak in water for about 30 minutes to enhance its tenderness and refine its texture, ensuring a more gratifying dining experience.
- Water (1 cup, 240ml): Water is used to cook the quinoa until tender and fluffy. Combine the soaked quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the water is absorbed. Remove from heat and let it cool slightly before adding to the salad.
Salad Ingredients:
- Romaine Heart Lettuce (4 cups, 180g): Romaine lettuce adds a crisp and refreshing element to our salad, serving as the base of the dish. Thoroughly rinse the lettuce under cold water and pat it dry with paper towels. Thinly shred the lettuce leaves and place them in a large mixing bowl.
- Cucumber (80g): Cucumber adds a crunchy texture and subtle freshness to the salad. Cut the cucumber into small pieces and add them to the mixing bowl.
- Carrots (80g): Carrots contribute a vibrant color and sweet flavor to our salad. Cut the carrots into small pieces and add them to the mixing bowl.
- Green Bell Pepper (80g) and Red Bell Pepper (80g): Bell peppers add a pop of color and a crisp texture to the salad. Cut the bell peppers into small pieces and add them to the mixing bowl.
- Red Onion (65g): Red onion adds a mild onion flavor and a hint of sharpness to the salad. Chop the red onion finely and add it to the mixing bowl.
- Parsley (25g): Fresh parsley adds a bright and herbaceous flavor to the salad. Finely chop the parsley leaves and add them to the mixing bowl.
- Kalamata Olives (50g): Kalamata olives infuse the salad with a rich and tangy flavor, characteristic of Mediterranean cuisine. Chop the olives and add them to the mixing bowl.
Salad Dressing Ingredients:
- Red Wine Vinegar (2 tablespoons): Infusing the salad dressing with a tangy and acidic essence, red wine vinegar harmonizes the flavors within the dish. Tailor the quantity of vinegar to suit your personal taste preferences, ensuring the perfect balance of acidity in every bite.
- Olive Oil (2 tablespoons): Infusing the salad dressing with its characteristic smoothness and richness, olive oil brings forth a delightful velvety texture and a nuanced fruity taste. Opt for premium-quality cold-pressed olive oil to elevate the overall flavor profile of the dish, ensuring a satisfyingly luxurious experience with every bite.
- Maple Syrup (3/4 to 1 tablespoon): Maple syrup provides a touch of sweetness to the dressing, enhancing its overall flavor profile. Adjust the amount of maple syrup to achieve the desired level of sweetness.
- Minced Garlic (1/2 teaspoon, about 3g): Minced garlic adds a pungent and savory flavor to the dressing, complementing the fresh herbs and vegetables in the salad.
- Dry Oregano (1/2 teaspoon): Dry oregano contributes a warm and earthy aroma to the dressing, reminiscent of traditional Greek cuisine.
- Salt (to taste, approximately 1/2 teaspoon pink Himalayan salt) and Ground Black Pepper (1/4 teaspoon): Salt and pepper are used to season the dressing, enhancing the overall taste of the salad.
Preparation Method:
- Begin by cooking the quinoa. Rinse the quinoa under cold water to remove any bitterness, then soak it in water for 30 minutes. Drain the soaked quinoa and combine it with water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
- While the quinoa is cooking, prepare the salad ingredients. Rinse the Romaine heart lettuce thoroughly under cold water and pat it dry with paper towels. Thinly shred the lettuce leaves and place them in a large mixing bowl. Cut the cucumber, carrots, green bell pepper, red bell pepper, and red onion into small pieces, and add them to the mixing bowl. Finely chop the parsley leaves and add them to the mixing bowl as well. Chop the Kalamata olives and set them aside.
- In a small bowl, prepare the salad dressing by whisking together the red wine vinegar, olive oil, maple syrup, minced garlic, dry oregano, salt, and ground black pepper until well combinedTailor the flavor profile and sweetness to suit your personal taste preferences by making adjustments as needed.
- Once the quinoa has cooled slightly, add it to the mixing bowl with the salad ingredients. Pour the prepared dressing over the salad mixture and toss gently to coat everything evenly.
- Once combined, taste the salad and adjust the seasoning if necessary. Adjust the seasoning by incorporating additional salt, pepper, or vinegar to align with your flavor preferences.
- Serve the quinoa salad immediately, garnished with additional Kalamata olives if desired. Enjoy this vibrant and flavorful salad as a refreshing side dish or a light and healthy main course!
Conclusion:
In conclusion, this vibrant quinoa salad with Greek dressing is a delicious and nutritious addition to any meal. With its fresh vegetables, hearty quinoa, and zesty dressing, it offers a burst of Mediterranean flavors that are sure to tantalize your taste buds. Whether served as a side dish at a barbecue or enjoyed as a light lunch on its own, this salad is versatile, satisfying, and oh-so-delicious.