If you’re craving something fresh, vibrant, and packed with flavor that you can whip up in no time, this Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe is going to become your new go-to. It’s a wonderful harmony of nutty quinoa, juicy cherry tomatoes, briny olives, creamy feta, and cooling mint all brightened with the zing of lemon and the subtle sweetness of honey. Whether you need a healthy lunch, a light dinner, or an impressive side for guests, this salad is as versatile as it is delicious.
Ingredients You’ll Need
To make this salad truly shine, the ingredients are beautifully simple yet essential. Each element plays its part, lending unique textures, colors, and flavors that come together in perfect balance.
- Quinoa (200 g): The star grain here, offering a lovely nuttiness and fluffy base for the salad.
- Vegetable stock (500 ml): Cook quinoa in this for extra depth of savory flavor beyond plain water.
- Cherry tomatoes (50 g, halved): Bursting with juiciness and tangy sweetness to brighten each bite.
- Half a cucumber (thinly sliced into semi-circles): Adds refreshing crunch and a cooling contrast.
- Pitted olives (100 g, halved): Saltiness that rounds out the salad’s flavor profile wonderfully.
- Feta (100 g): Creamy and slightly tangy, a perfect creamy contrast to the crisp veggies.
- Fresh mint (15 g): Tiny leaves packed with aromatic freshness that lift the entire dish.
- 2 lemons (zest of 1, juice of both): Adds vibrant citrus brightness that wakes up all the flavors.
- Olive oil (6 tbsp): Smooth and fruity, helps marry all ingredients with a luscious finish.
- Honey (1 tbsp): Just a touch of natural sweetness to balance the acidity.
- Sea salt and freshly ground pepper: Essential seasonings to enhance and balance flavors.
How to Make Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe
Step 1: Preparing the Quinoa
The first step is to rinse your quinoa thoroughly using a fine sieve until the water runs clear; this removes its natural coating called saponin which can taste bitter. Then, add the quinoa to a pan with the vegetable stock, bring it to a gentle simmer, cover it with a lid, and cook for about 10-12 minutes. You want the quinoa to absorb all the stock and become tender but fluffy. If there’s extra liquid left, simply drain it off.
Step 2: Making the Dressing
While your quinoa is cooking, whisk together lemon juice, lemon zest, olive oil, honey, sea salt, and freshly ground pepper in a large mixing bowl. This dressing is the magic that will tie together the salad’s fresh, tangy, and slightly sweet elements. Taste and adjust the seasoning as you like—you can always add a bit more honey if you want it slightly sweeter or more lemon for extra zing.
Step 3: Combining Quinoa with Dressing
Once your quinoa is tender and drained, add it directly to the bowl with the dressing and toss everything together so each grain is lovingly coated. Let it sit for about 10 minutes to cool and allow the flavors to meld beautifully. This resting time lets the quinoa soak up the dressing and develop a richer taste.
Step 4: Adding the Fresh Ingredients
Here’s where your salad really comes to life! Gently fold in the halved cherry tomatoes, sliced cucumber, pitted olives, and crumbled feta cheese. The combination of juicy, crisp, salty, and creamy textures creates a delightful mouthfeel that’s both satisfying and refreshing.
Step 5: Finishing Touch with Fresh Mint
Finally, scatter fresh mint leaves over your salad. The mint adds a vibrant herbal note and a pop of green that feels like a breath of fresh air in every bite. Give it one last gentle toss if you wish, and your Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe is ready to enjoy!
How to Serve Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe
Garnishes
For an eye-catching presentation, sprinkle a few extra mint leaves on top along with a light drizzle of olive oil. You can also add some lemon zest for an aromatic finish that will make your salad sparkle and invite everyone to dig in.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a well-rounded meal. It’s also a fantastic companion to warm flatbreads, roasted veggies, or even alongside a hearty bowl of hummus. Its bright and light profile makes it versatile enough to fit any meal occasion.
Creative Ways to Present
For a fun twist, serve the salad in individual hollowed-out bell peppers or tomatoes for a colorful and edible bowl. You can also layer it in clear glass jars for picnics or fancy lunches. The vibrant layers will make the Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe look as delightful as it tastes!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator for up to 3 days. To keep the flavors fresh, it’s best to add extra fresh mint and feta cheese just before serving again.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the fresh veggies and feta. Freezing tends to alter the texture of these ingredients, so for the best experience, avoid freezing leftovers.
Reheating
The salad is typically served cold or at room temperature, so reheating is not necessary. If you prefer a warmer quinoa base, gently warm the quinoa alone before tossing with the fresh ingredients and dressing.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While feta offers a wonderful tang and creaminess, you can substitute it with goat cheese or even a mild mozzarella if you prefer a less salty option.
Is it necessary to use vegetable stock to cook the quinoa?
Using vegetable stock adds depth and savory flavor to the quinoa, but cooking it in water is perfectly fine if you prefer a lighter taste or don’t have stock on hand.
How long can I prepare this salad in advance?
It’s ideal to prepare the salad no more than a few hours ahead. While the quinoa can be cooked earlier, mix in the fresh ingredients and dressing closer to serving to keep everything crisp and vibrant.
Can I add protein to make this a fuller meal?
Definitely! Grilled chicken, chickpeas, or even cooked shrimp make excellent protein additions that complement the flavors without overpowering the salad.
What can I substitute for fresh mint if I don’t have any?
If fresh mint is unavailable, fresh basil or cilantro can be used as alternatives. They each bring a different but lovely herbal note to the dish.
Final Thoughts
This Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe is a true celebration of fresh, wholesome ingredients coming together in harmony. It’s easy to make, delightful to eat, and packed with flavors that feel both nourishing and exciting. I can’t wait for you to try it and see just how quickly it earns a place on your favorites list!
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Simple Quinoa Salad with Cherry Tomatoes, Feta, and Fresh Mint Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This simple quinoa salad is a fresh, vibrant dish packed with wholesome ingredients like cherry tomatoes, cucumber, olives, and feta cheese. The quinoa is cooked in vegetable stock for extra flavor, then combined with a zesty lemon and honey dressing and fresh mint. It’s a perfect light meal or side dish that’s easy to prepare in just 25 minutes and serves six.
Ingredients
Salad
- 200 g Quinoa
- 500 ml Vegetable stock
- 50 g Cherry tomatoes, halved
- 1/2 Cucumber, cut into thin semi-circles
- 100 g Pitted olives, halved
- 100 g Feta cheese
- 15 g Fresh mint
Dressing
- Zest of 1 lemon
- Juice of 2 lemons
- 6 tbsp Olive oil
- 1 tbsp Honey
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the quinoa: Rinse the quinoa thoroughly under cold running water in a fine sieve until the water runs clear to remove any bitterness from the saponins.
- Cook the quinoa: Add the rinsed quinoa to a pan with 500 ml of vegetable stock, bring to a gentle simmer, then cover with a lid. Cook for 10-12 minutes until the quinoa has absorbed all the stock and is just tender. Drain any excess liquid if necessary.
- Make the dressing: While the quinoa cooks, whisk together the lemon zest, lemon juice, olive oil, honey, sea salt, and freshly ground pepper in a large bowl until well combined and emulsified.
- Combine quinoa and dressing: Add the cooked, drained quinoa to the bowl with the dressing and toss thoroughly to coat. Allow it to cool for about 10 minutes for flavors to meld together.
- Add vegetables and cheese: Gently fold in the halved cherry tomatoes, cucumber slices, halved olives, and crumbled feta cheese into the quinoa mixture.
- Garnish and serve: Scatter fresh mint leaves over the salad just before serving for a fresh, aromatic finish.
Notes
- Make sure to rinse quinoa well to avoid bitterness.
- The salad can be served warm or chilled depending on preference.
- For a vegan version, omit the feta or substitute with a plant-based cheese.
- Use extra virgin olive oil for the best flavor in the dressing.
- Leftovers store well in the refrigerator for up to 2 days.
