Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, finely diced
- 1 cup Kalamata olives, pitted and halved
- 200g (7 oz) feta cheese, crumbled
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ⅓ cup extra virgin olive oil
- Juice of 2 lemons
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook quinoa: Bring water to boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes. Fluff with fork and let cool completely.
- Prep vegetables: While quinoa cooks, dice cucumber, halve tomatoes, chop onion, and prepare all other ingredients.
- Make dressing: Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
- Combine: In a large bowl, mix cooled quinoa, cucumber, tomatoes, onion, olives, parsley, and mint.
- Dress salad: Pour dressing over salad and toss gently. Add crumbled feta and toss again lightly.
- Chill and serve: Refrigerate for 30 minutes for flavors to meld. Serve chilled or at room temperature.
Chef's Tips
- Make ahead - tastes even better the next day
- Add chickpeas or grilled chicken for extra protein
- Use colorful quinoa (red, white, black mix) for visual appeal