Ingredients
Scale
- 1 cup tri-color quinoa
- 1 medium cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (chopped)
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and cook in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until water is absorbed (about 15 minutes). Let it sit covered for an additional 5 minutes before fluffing with a fork.
- While quinoa cooks, chop cucumber, halve cherry tomatoes, and thinly slice red onion.
- In a large bowl, combine fluffed quinoa with prepared vegetables, crumbled feta, and parsley.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl; drizzle over salad and toss gently.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 245
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg