Sunrise Quinoa Salad

Allergens

Contains gluten (if using quinoa with gluten content), dairy (feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped cucumber
• 1/4 cup chopped tomato
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup chopped orange
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Rinse quinoa under cold water and drain well. Add the rinsed quinoa and water to a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it stand covered for another 5 minutes. Fluff with a fork.
2. In a large mixing bowl, combine the cooked quinoa, red bell pepper, cucumber, tomato, parsley, lemon juice, olive oil, salt, and pepper. Gently toss to mix well.
3. Fold in the chopped orange and feta cheese, if using. Adjust seasoning if needed.
4. Serve chilled or at room temperature.

Chef’s Insight

The combination of quinoa, vegetables, and citrus creates a balance of protein, fiber, and vitamins that will leave you feeling energized and refreshed.

Notes

Customize the salad by adding your favorite vegetables or using different citrus fruits.