Quinoa Salad
A nutritious quinoa salad prepared with fresh vegetables, herbs, and a tangy dressing, perfect for a light meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Quinoa (rinsed) | 250 | Grams |
| Water (for cooking quinoa) | 500 | Milliliters |
| Cherry Tomatoes (halved) | 200 | Grams |
| Cucumber (diced) | 1 | Count |
| Red Onion (small, finely chopped) | 1 | Count |
| Bell Pepper (diced, any color) | 1 | Count |
| Feta Cheese (crumbled) | 150 | Grams |
| Black Olives (pitted and sliced) | 100 | Grams |
| Fresh Parsley (chopped) | 1 | Bunch |
| Lemon Juice (freshly squeezed) | 60 | Milliliters |
| Olive Oil (extra virgin) | 60 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- In a medium saucepan, bring 500 milliliters of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
- Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and allow it to cool to room temperature.
- In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, bell pepper, feta cheese, black olives, and chopped parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to make the dressing.
- Pour the dressing over the quinoa mixture and toss gently to combine all ingredients thoroughly.
- Serve the quinoa salad immediately or refrigerate for an hour to allow flavors to meld before serving.
Prep
- Rinse quinoa under cold water for 2 minutes to remove bitterness.
Kitchen equipment
Fine Mesh Strainer