Pescatarian Mediterranean Quinoa Salad
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4 servings
For the salad
- 1 cup quinoa, rinsed
- 2 cups water
- Ā¼ tsp salt
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- Ā½ cup kalamata olives, pitted and halved
- Ā¼ cup red onion, finely diced
- Ā½ cup roasted red peppers, drained and chopped
- 4 oz feta cheese, crumbled
- Ā¼ 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 Ā½ lemons)
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 1 tsp dried oregano
- Ā½ tsp salt
- Ā¼ 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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