Sundrenched Olive and Quinoa Salad

With briny olives and sun-dried tomatoes, this salad is a bright, Mediterranean-inspired dish that is perfect for a hot summer day or light lunch. The lemon-tahini dressing adds a creamy richness that balances the salty flavors of the feta cheese and olives.

The origins of this salad can be traced back to the sun-drenched shores of Greece, where farmers have been cultivating olives and quinoa for centuries. In ancient times, these ingredients were combined with fresh herbs and feta cheese to create a simple yet flavorful dish that was enjoyed by both peasants and royalty alike. Today, this salad remains a popular dish in Greece and other Mediterranean countries, and has been adapted by cooks around the world to suit their own tastes and preferences.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup chopped pitted Kalamata olives
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Lemon-tahini dressing (see recipe below)
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine-mesh sieve.
2. Combine the quinoa and vegetable broth in a medium saucepan.
3. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
4. Fluff the quinoa with a fork.
5. Stir in the olives, sun-dried tomatoes, feta cheese, parsley, and lemon-tahini dressing.
6. Season with salt and pepper to taste.
7. Serve immediately or chill for later.

Why It Works

• The combination of quinoa, olives, and feta cheese provides a balance of flavors and textures.
• The sun-dried tomatoes add a sweet and tangy flavor to the salad.
• The lemon-tahini dressing adds a creamy richness and acidity that brightens the salad.
• The fresh parsley adds a pop of color and freshness to the salad.