Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- Fresh herbs (parsley or mint), to taste
- Salt and pepper, to taste
Instructions
- Rinse quinoa under cold water to remove bitterness. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until liquid is absorbed.
- While the quinoa cooks, chop the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a dressing.
- Once quinoa has cooled slightly (about 5 minutes), fluff with a fork and combine with chopped veggies.
- Pour the dressing over the salad and mix gently until well combined. Fold in fresh herbs and crumbled feta.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg