“Mediterranean Quinoa Salad Bowl: A Flavorful Vegetarian Delight”

Allergens

None (without feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 clove garlic, minced

Instructions

1. a. Rinse the quinoa under cold water and drain. In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa and cook according to package instructions until tender and cooked through. b. While the quinoa is cooking, prepare the vegetables: dice the cucumber, red bell pepper, and cherry tomatoes chop the Kalamata olives crumble the feta cheese and finely chop the parsley and mint leaves. c. In a large mixing bowl, combine the cooked quinoa with the diced vegetables, olives, and feta cheese. Add the chopped herbs, salt, and pepper to taste. d. In a small bowl, whisk together the olive oil, lemon juice, and minced garlic to create the dressing. Pour the dressing over the quinoa salad and gently toss to combine.

Chef’s Insight

To elevate the aromatic experience, add a pinch of za'atar spice mix to the dressing for an extra burst of Middle Eastern flavor.

Notes

Be sure to rinse the quinoa thoroughly before cooking to remove any bitter coating.