Mediterranean Quinoa Salad
Recipe from Skinnytaste
Ingredients
- 1 cup uncooked quinoa
- 1 3/4 cups water
- 1/4 cup red onion, diced
- 1/2 fresh lemon, squeezed, or more to taste
- 1/4 cup kalamata olives, about 10, pitted and sliced
- 2 tbsp extra virgin olive oil
- 2 cups cucumber, peeled and diced (from 1 English cucumber)
- 1 cup cherry tomatoes, quartered
- 1/3 cup feta cheese, crumbled
- Kosher salt and fresh black pepper, to taste
Method
- If the quinoa is not pre-rinsed, rinse it under cold water for about 2 minutes.
- Bring a medium pot of salted water to a boil. Add the quinoa, reduce heat to low, cover, and simmer 15 minutes.
- Remove from heat and let sit, covered, an additional 5 minutes without lifting the lid. Fluff with a fork and transfer to a large bowl to cool.
- While the quinoa cools, dice the red onion, olives, cucumber, and tomatoes.
- Add the diced vegetables to the cooled quinoa. Squeeze in the lemon juice, drizzle with olive oil, and add the feta. Season with salt and pepper and toss to combine.
- Taste and adjust seasoning, adding more lemon juice or salt as needed.