Ingredients
The Salad:
- 1 cup uncooked quinoa rinsed
- 2 cups water
- 1 medium cucumber seeded and chopped
- 1 medium red bell pepper chopped
- 1 small red onion sliced
- 2 ounces feta cheese crumbled
- 1 bunch fresh parsley chopped
The Dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- pinch of salt and fresh black pepper
Instructions
- Combine the rinsed quinoa with water in a medium saucepan. Bring to a boil on medium-high heat. Let the mixture simmer for about 15 minutes, or until the quinoa has absorbed all the water.
- Remove the pot from the heat and set aside to cool.
- In a small bowl, combine the dressing ingredients (olive oil, lemon juice, red wine vinegar). Whisk until blended, then season with salt and pepper.
- In another bowl, combine the cooked quinoa, cucumber, bell pepper, red onions, and parsley. Toss well.
- Crumble the feta cheese over the quinoa salad and let the salad rest in the fridge for at least 5 minutes before serving. Enjoy!
