Mouthwatering Mediterranean Quinoa Salad with Feta and Lemon-Herb Dressing (Vegetarian)

Allergens

Dairy (feta cheese)

Ingredients

• 1 cup uncooked quinoa (white or red)
• 2 cups water
• 1/2 cup crumbled feta cheese
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, zested and juiced
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. a. Rinse the quinoa under cold water in a fine mesh strainer until the rinsing water runs clear. Drain well. b. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the quinoa is tender and the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. c. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, Kalamata olives, parsley, and mint. Gently toss to mix. d. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper to taste. Pour over the salad and toss again to combine. e. Cover and refrigerate for at least 1 hour or up to overnight to allow flavors to meld. Serve chilled.

Chef’s Insight

To add a pop of color, use a variety of colored cherry tomatoes and olives.

Notes

Feel free to adjust the herbs and vegetables according to personal preference or seasonal availability.