Vibrant Australian Vegetarian Quinoa Salad

Allergens

None

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/2 cup fresh basil leaves, packed
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 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 for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let it cool.
2. In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, fresh basil leaves, Kalamata olives, and red onion. Add cooked quinoa to the mix.
3. In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to taste. Pour over the salad and toss to combine. If using feta cheese, sprinkle it over the top of the salad.
4. Chill the salad for at least 30 minutes before serving.

Chef’s Insight

This dish is perfect for a quick and healthy meal, but it can also be served as a side at a BBQ or potluck gathering.

Notes

This recipe can be customized by adding or removing ingredients to suit your personal preferences. You can also experiment with different herbs and spices for additional flavor variations.