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Mediterranean Quinoa Salad with Lemon Vinaigrette
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Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Then, fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the quinoa salad and toss to combine thoroughly.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
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