A refreshing and nutritious salad featuring protein-rich quinoa, tangy feta cheese, and crisp vegetables, dressed with a zesty lemon vinaigrette.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions:
Put the quinoa and water in a medium-sized saucepan
Once it starts to boil, lower the heat, cover, and let it cook for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed
When the quinoa is done, use a fork to fluff it up and move it to a large mixing bowl to cool down a bit
Cherry tomatoes, cucumber, red onion, parsley, olives, and feta cheese should all be added to the bowl with the quinoa
Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk
Add the dressing to the salad and gently toss to mix
If you think the seasoning needs to be changed, do so and then serve right away
For better flavor, chill in the fridge for a few hours before serving
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