Mediterranean Quinoa Salad with Lemon-Herb Vinaigrette

Allergens

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Ingredients

• 1 cup uncooked quinoa 2 cups water 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1/4 cup Kalamata olives, pitted 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped Salt and black pepper, to taste

Instructions

1. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed all of the water. Fluff with a fork and let it cool.
2. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, Kalamata olives, parsley, and mint. Toss gently to mix.
3. Prepare the lemon herb vinaigrette by whisking together lemon juice, olive oil, garlic, Dijon mustard, salt, and black pepper in a small bowl. Pour the dressing over the quinoa salad and toss until well combined. Adjust seasonings to taste.

Chef’s Insight

The balance of flavors and textures in this dish makes it perfect for any meal of the day.

Notes

Be sure to rinse quinoa thoroughly before cooking to remove any residual saponins.