Californian Sunrise Quinoa Salad

Allergens

Dairy (Feta Cheese)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/2 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice, freshly squeezed
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and the water has been absorbed. Fluff with a fork and let cool.
2. In a large mixing bowl, add cooled quinoa, cherry tomatoes, red bell pepper, cucumber, spinach, feta cheese, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
4. Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.

Chef’s Insight

Feel free to add other vegetables like corn, black beans, or avocado for added nutrients and flavor.

Notes

This dish is high in fiber and antioxidants, providing a well-rounded meal option.