Description
Chilled quinoa grains mingle with juicy cherry tomatoes and crunchy cucumber, all draped in lemon-oregano olive oil and dotted with creamy feta for a refreshing, herb-scented bite.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/3 cup red onion, finely chopped
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
Instructions
- Rinse the quinoa under cold water using a fine-mesh sieve.
- In a medium saucepan combine quinoa, water, and salt and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- Remove from heat, fluff with a fork, and allow the quinoa to cool to room temperature.
- In a large bowl combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Fold in the crumbled feta cheese.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For extra protein, add chickpeas or grilled chicken.
- Salad can be prepared a day in advance and stored in the refrigerator.
- Customize with additional vegetables like bell peppers or artichoke hearts.
- Leftovers keep well for up to 3 days in an airtight container.