Ingredients
Scale
- 1 cup quinoa (tri-color preferred)
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 medium red onion (finely sliced)
- 1 bell pepper (diced)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh mint (chopped)
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water using a fine-mesh strainer.
- In a saucepan, combine rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then cover and simmer for about 15 minutes until liquid is absorbed.
- While quinoa cooks, chop the cucumber, halve the cherry tomatoes, dice the bell pepper, and finely slice the red onion.
- Prepare the dressing by whisking together olive oil, lemon juice, salt, pepper, and fresh herbs in a small bowl.
- Once cooked, fluff the quinoa with a fork in a large bowl and let it cool slightly.
- Add chopped vegetables and feta cheese to the cooled quinoa. Drizzle dressing over the mixture and toss gently to combine. Adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg