Ingredients

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1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cucumber, diced

1 pint cherry tomatoes, halved

1 red bell pepper, diced

1/2 cup Kalamata olives, pitted and halved

4 oz feta cheese, crumbled

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup olive oil

3 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and pepper to taste

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Instructions

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and let it cool completely.

Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and dice the red bell pepper. Chop the Kalamata olives, red onion, parsley, and mint.

Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper.

Assemble the Salad: In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, halved Kalamata olives, crumbled feta cheese, chopped red onion, parsley, and mint.

Dress the Salad: Pour the lemon-herb dressing over the salad and toss gently to combine.

Chill and Serve: For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Author: weezful
Prep Time: 20 minutes
Chill: 30
Cook Time: 25 minutes
Category: Salad
Cuisine: Mediterranean
Diet: vegetarian, gluten-free

Nutrition

Calories: 450 kcal
Sugar: 7 g
Fat: 25 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 15 g