Ingredients
Scale
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- 1 cup quinoa
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- 2 cups water
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- 1 cucumber, diced
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- 1 cup cherry tomatoes, halved
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- 1/2 red onion, finely chopped
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- 1/2 cup Kalamata olives, pitted and sliced
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- 1/2 cup feta cheese, crumbled (or plant-based alternative)
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- 1/4 cup fresh parsley, chopped
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- 3 tbsp olive oil
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- 2 tbsp lemon juice
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- Salt and pepper to taste
Instructions
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- Rinse Quinoa:
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- Rinse the quinoa under cold water using a fine mesh strainer. This step is crucial to remove its natural coating, saponin, which can have a bitter taste.
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- Rinse Quinoa:
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- Cook Quinoa:
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- In a medium-sized pot, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
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- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender.
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- Cook Quinoa:
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- Cool Quinoa:
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- Remove the pot from heat and let the quinoa stand for 5 minutes. Then, fluff it with a fork and allow it to cool completely to room temperature.
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- Cool Quinoa:
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- Prepare Vegetables and Cheese:
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- In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
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- Prepare Vegetables and Cheese:
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- Combine Ingredients:
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- Add the cooled quinoa to the bowl with the prepared vegetables and cheese.
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- Combine Ingredients:
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- Dress the Salad:
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- Drizzle the salad with olive oil and lemon juice. Season with salt and pepper to taste.
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- Dress the Salad:
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- Toss and Serve:
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- Gently toss everything together until the ingredients are well combined and evenly coated with the dressing.
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- Toss and Serve:
Nutrition
- Serving Size: One Normal Portion
- Calories: 200
- Fat: 10g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g