Mediterranean Quinoa Salad with Grilled Vegetables & Herbed Feta Crumble

Allergens

Dairy (Feta cheese)

Ingredients

• 1. 1 cup uncooked quinoa, rinsed 2. 2 cups water or vegetable broth 3. 8 oz. feta cheese, crumbled 4. 2 cups cherry tomatoes, halved 5. 1 large cucumber, diced 6. 1 red bell pepper, sliced 7. 1 yellow bell pepper, sliced 8. 1 small red onion, thinly sliced 9. 1/4 cup olive oil 10. 2 tbsp balsamic vinegar 11. 3 cloves garlic, minced 12. 1/2 tsp dried oregano 13. Salt and pepper to taste

Instructions

1. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer until tender and all liquid is absorbed, about 15 minutes. Let cool.
2. Preheat the grill to medium high heat. Toss the bell peppers, red onion, and cherry tomatoes in olive oil, balsamic vinegar, garlic, oregano, salt, and pepper. Grill vegetables until tender, about 5 minutes.
3. In a food processor, pulse feta cheese, 1 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp dried oregano, salt, and pepper until crumbly.
4. In a large bowl, combine cooled quinoa, grilled vegetables, cucumber, and half of the herbed feta crumble. Gently toss to mix.
5. Serve immediately on plates or in bowls, garnishing with remaining herbed feta crumble and a drizzle of olive oil.

Chef’s Insight

Experiment with different herbs and spices to create your perfect herbed feta crumble.

Notes

Feel free to swap out any vegetables according to your preference or seasonal availability.