Energizing Mediterranean Quinoa Salad

Allergens

None

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup parsley, chopped
• 1/2 lemon, juiced
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
2. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, Kalamata olives, red onion, and parsley. Toss gently to mix.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to taste. Pour the dressing over the salad and toss well to combine.
4. Serve immediately or refrigerate for later enjoyment.

Chef’s Insight

The combination of textures and flavors in this salad creates a perfect balance of nutrients and taste that will leave you feeling satisfied and refreshed.

Notes

Feel free to customize this salad with your favorite ingredients or seasonal produce.