Mediterranean Quinoa Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g uncooked quinoa, rinsed and drained</li><li class="ingredients-single-item">480ml vegetable broth (or water)</li><li class="ingredients-single-item">75g sun-dried tomatoes, chopped</li><li class="ingredients-single-item">100g kalamata olives, pitted and halved</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">1 cucumber, diced</li><li class="ingredients-single-item">120g feta cheese, crumbled</li><li class="ingredients-single-item">30g fresh parsley, chopped</li><li class="ingredients-single-item">2 tbsp fresh mint, chopped</li><li class="ingredients-single-item">60ml extra virgin olive oil</li><li class="ingredients-single-item">Juice of 2 lemons</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">60g toasted pine nuts (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Medium saucepan with lid</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Small mixing bowl for dressing</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Spread the pine nuts (if using) on a baking sheet in a single layer. Toast for 5-7 minutes until golden and fragrant, watching carefully as they can burn quickly. Remove and set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Rinse the quinoa thoroughly in a fine mesh sieve under cold running water for about 2 minutes. This is crucial for removing the quinoa's natural coating called saponin, which can give a bitter taste if not rinsed away.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and the quinoa's spiral-like germs have released (they look like tiny curls).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the saucepan from heat and let the quinoa stand, covered, for 5 minutes to complete steaming. Then, fluff gently with a fork to separate the grains. This resting period allows the quinoa to achieve that perfect fluffy texture. Spread the quinoa on a baking sheet to cool completely (about 15-20 minutes), which prevents it from becoming soggy when mixed with other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the quinoa cools, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until emulsified. The acid from the lemon juice helps to break down the quinoa's texture slightly, allowing it to better absorb the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large mixing bowl, combine the cooled quinoa, sun-dried tomatoes, kalamata olives, diced red onion, cucumber, crumbled feta, fresh parsley, and mint. The contrast of warm, toasted flavors with bright, fresh ingredients creates a wonderful depth in this salad.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the dressing over the salad and toss gently until all ingredients are evenly coated. Taste and adjust seasoning if needed. The salad will continue to develop flavor as it sits, so don't be afraid to be generous with the herbs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle the toasted pine nuts over the salad just before serving to maintain their crunch. For the best flavor, allow the salad to rest at room temperature for about 20 minutes before serving, or refrigerate for at least 2 hours (or overnight) for the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Before serving, give the salad another gentle toss and taste again for seasoning. You may want to add a fresh squeeze of lemon juice or a drizzle of olive oil to brighten the flavors if the salad has been refrigerated. This salad keeps wonderfully in the refrigerator for up to 3 days, making it perfect for meal prep.</li></ol>