Ingredients:
1 cup quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled (optional for added flavour)
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool.
While the quinoa is cooking, prepare the vegetables. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
Once the quinoa has cooled, add it to the bowl with the vegetables. Pour the dressing over the quinoa and vegetables and toss everything together until well combined.
If using feta cheese, crumble it over the salad and gently mix it in.
Taste and adjust the seasoning as needed. You can add more salt, pepper, or lemon juice to suit your taste.
Serve the quinoa salad chilled, and enjoy as a refreshing and nutritious dish!
Feel free to customize this recipe by adding other vegetables or ingredients you like, such as avocado, olives, or roasted nuts. It’s a versatile recipe that’s great for meal prep or as a side dish for a barbecue or picnic.
