Description
This Mediterranean quinoa salad is fresh, healthy, and packed with cucumbers, tomatoes, olives, and feta. Perfect for meal prep, lunch, or as a summer side dish.
Yield: 6servings | Serving Size: 1generous cup
Ingredients
1cupuncooked quinoa
1 3/4cupswater
1/4cupred onion, diced
1/2 freshlemon, squeezed, or more to taste
1/4cupkalamata olives, about 10, pitted and sliced
2tbspextra virgin olive oil
2cupscucumber, peeled and diced (from 1 English)
1cupcherry tomatoes, quartered
1/3cupfeta cheese, crumbled
kosher salt and fresh black pepper, to taste
Instructions
- If your quinoa is not pre-rinsed, rinse the quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
- Fill a medium pot with water, add the quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
- Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables.
Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
- Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
- Taste for salt and adjust as needed, add more lemon juice if needed.
Last Step:
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