Eggless Mediterranean Quinoa Salad

Total time45 min

Prep time20 min

Cook time15 min

5.0

(4)

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Ingredients

4 servings

For the salad

1 cup quinoa, rinsed
2 cups water
¼ tsp salt
1 english cucumber, diced
1 cup cherry tomatoes, halved
½ cup kalamata olives, pitted and halved
¼ cup red onion, finely diced
½ cup roasted red peppers, drained and chopped
4 oz feta cheese, crumbled
¼ cup fresh parsley, roughly chopped
3 tbsp fresh mint, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
1 small garlic clove, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa's germ rings are visible, about 15 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 5 minutes until no longer steaming.

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