Mediterranean Quinoa Salad

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Ingredients

  • 1 cup quinoa
  • 2 cups water or vegetable stock (low sodium & organic)
  • 1 large cucumber, medium dice
  • 2 roma tomatoes, medium dice
  • ½ medium red onion, small dice
  • 1 red bell pepper, medium dice (optional)
  • ½ cup olives, chopped (optional)
  • 2 oz crumbled organic feta cheese
  • 1 bunch parsley, chopped
  • ½ bunch mint, chopped
  • Juice of 1 lemon
  • 1/3 cup red wine vinegar
  • ¼ cup olive oil
  • 1 tsp sea salt (or more to taste)
  • black pepper

Directions

  1. Rinse quinoa in a fine mesh strainer until water runs clear.
  2. Add quinoa and water (or stock) to a medium size sauce pan. Bring to a boil then cover and let simmer for 20-25 minutes. You will know quinoa is ready the tiny seeds are all unraveled into spirals.
  3. While quinoa is cooking chop tomatoes, cucumber, onion, parsley and mint. Combine chopped ingredients into a large bowl, set aside.
  4. Line a baking sheet with parchment paper. When quinoa is cooked, spread out evenly on the baking sheet and fluff with a fork. Let cool for 5-10 minutes.
  5. Combine the quinoa with the vegetables. Add feta cheese, lemon juice, red wine vinegar, olive oil, salt and pepper.

Note: If you want to make extra for leftovers don’t add feta, lemon juice, red wine vinegar and olive oil. Salad will keep in the fridge for 2-3 days without dressing.

I absolutely LOVE quinoa. It is just so versatile and takes very little time to prepare.

Be sure to check some other fantastic quinoa recipes:

 Morning Quinoa porridge

Hearty Kale and Quinoa Citrus Salad 

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