Description
A refreshing, nutritious, and delicious salad with a perfect balance of flavors and textures from quinoa, feta, fresh vegetables, and a tangy lemon dressing.
Ingredients
Quinoa – 1 cup (uncooked)
Feta cheese – 1/2 cup (crumbled or cubed)
Cucumber – 1 medium (diced)
Cherry tomatoes – 1 cup (halved)
Red onion – 1/4 medium (finely diced)
Olive oil – 3 tablespoons
Lemon – 1 (juiced)
Instructions
Cook the Quinoa
Rinse 1 cup of quinoa under cold water.
In a medium saucepan, add quinoa and 2 cups of water or vegetable broth.
Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Prepare the Vegetables
Dice 1 medium cucumber, halve 1 cup of cherry tomatoes, and finely chop 1/4 of a red onion.
Combine the Ingredients
In a large mixing bowl, combine the cooled quinoa with the prepared vegetables and toss gently.
Add the Feta
Crumble or cube 1/2 cup of feta cheese and add to the salad.
Dress the Salad
Whisk together 3 tablespoons olive oil and the juice of 1 lemon.
Pour over the salad and toss gently. Add salt and pepper to taste, if desired.
Chill and Serve
Chill the salad in the fridge for at least 30 minutes before serving for the best flavor.
Notes
Rinse the quinoa: Always rinse quinoa to remove its bitter coating.
Don’t overcook quinoa: Ensure quinoa remains fluffy by following the cooking instructions closely.
Use quality feta: Opt for a block of feta to crumble yourself for a creamier texture.
Chill for flavor: Let the salad chill to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-cook, Simmering
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: quinoa, feta, healthy, salad, fresh, Mediterranean, vegetarian