(22) Make This Mediterranean Quinoa Salad Once, Eat It All Week!

Summary

Key Points

• The Mediterranean quinoa salad is a versatile and durable meal-prep option packed with vegetables, plant-based protein, and fresh flavors. 0:04
• To prepare the salad base, one cup of rinsed quinoa is cooked with two cups of water for about 15 minutes, then allowed to steam for five minutes. 0:58
• The cooked quinoa is spread on a sheet pan to cool quickly, which helps prevent bacterial growth before storage or use. 1:09
• The salad incorporates a colorful mix of finely diced vegetables, including bell peppers and red onion, for a balanced bite. 1:37
• English cucumber is diced small for the salad, chosen for its thin skin that doesn't require peeling. 2:16
• Freshly chopped flat-leaf parsley is added to enhance the salad's fresh flavor profile. 2:42
• Capers are included for a briny touch, and feta cheese is crumbled in, with options to substitute goat cheese. 3:05
• A simple lemon vinaigrette made with olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper is used to dress the salad. 3:42
• The salad is durable and can last for four to five days in the refrigerator, making it ideal for meal prepping. 4:41
• Customization options include adding proteins like baked chicken or grilled shrimp, or adding avocado to individual portions to maintain freshness. 5:31