This salad is very addictive. It’s hard to stop eating it. I like it as an accompaniment to meat dishes or as a light meal on its own. It’s filling yet light and easy going. This is the kind of salad that you can enjoy all year round. I chose a combination of vine-ripened tomatoes, baby cucumbers, Haas avocado and red bell peppers as the base for this salad. Together with feta cheese and green olives they create a balanced taste and a wide range of complementing textures and flavors. I made the dressing for this recipe balanced and well-rounded. This makes the salad very easy to enjoy on its own. For a brighter and more lively version of this salad check out my zesty quinoa salad. I love it with grilled or roasted meats. To match the more balanced taste of the dressing I used white quinoa in this recipe. White quinoa has a light flavor that does not overpower other ingredients in the salad. Of the three available quinoa colors, it also has the lightest texture once cooked and is less crunchy than other colored varieties.
Mediterranean quinoa salad tips
Dressing the salad and letting it stand for a few hours at room temperature will let the flavors blend together and develop a richer taste. This salad is can be served as a standalone meal or as a side dish for meats, fish and poultry. This salad is also a healthy and nutritious option for breakfast. This salad will keep well in the refrigerator for up to 3 days. After that the taste will quickly deteriorate.
