Vibrant Quinoa Salad Bowl

Allergens

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Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, and simmer until quinoa is cooked through, about 15 minutes. Drain any excess liquid and set aside to cool slightly.
2. In a large mixing bowl, combine cucumber, cherry tomatoes, parsley, red onion, Kalamata olives, and feta cheese.
3. Once the quinoa has cooled, add it to the mixing bowl along with lemon juice, olive oil, salt, and pepper. Gently toss until all ingredients are well combined.
4. Serve immediately and enjoy your vibrant quinoa salad bowl!

Chef’s Insight

This dish is perfect for a quick and healthy lunch or dinner, especially on warm summer evenings.

Notes

The vibrant colors of this dish are not only visually appealing but also a testament to its nutrient-dense ingredients.