Quinoa Salad with Feta

Name: Quinoa Salad with Feta
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa (rinsed); 2 cups vegetable broth or water; 1 English cucumber (diced); 1.5 cups cherry tomatoes (halved); 1/2 cup red onion (finely diced); 1/2 cup Kalamata olives (sliced); 1 cup crumbled feta cheese; 1/4 cup olive oil; 3 tbsp fresh lemon juice; 1 tsp dried oregano; salt and pepper

A protein-packed salad combining quinoa with Mediterranean flavors.

20 minutes

Serves 4

Lunch

Contains common allergens

Dairy

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Instructions

6 steps

1
Rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove its bitter coating.

2
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit covered for 5 minutes.
3
Fluff the quinoa with a fork and transfer it to a large serving bowl. Let it cool completely to room temperature.
4
While the quinoa cools, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl to create the dressing.
5
Add the diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese to the cooled quinoa.
6
Pour the dressing over the salad and toss gently to combine everything thoroughly. Let it chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

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