Mediterranean Quinoa Salad
{Original post published August 7, 2020}
This Mediterranean quinoa salad makes the best lunch! Super filling and nutritious but there’s no need to heat it up, so it works for taking on the go or for when you’re just too busy to sit down for a hot meal.
It is absolutely delicious paired with falafel, roasted veggies, hummus and pita for a vegetarian mediterranean bowl. It makes enough for 4-6 servings.
Ingredients:
1 cup dry quinoa
1 lemon
1/2 cup olive oil
1 clove garlic, finely minced
1/2 a large red onion
2 long english cucumbers
2 large tomatoes
1 bunch parsley
1/2 cup goat feta cheese
Directions:
1. Cook quinoa according to package instructions. (I make mine in the instant pot with 1 cup water- set to manual and cook for 1 minute. So fast and easy.) Allow to cool to room temp.
2. In a large bowl, whisk together the juice from 1 lemon, 1/2 cup olive oil, 1/2 tsp salt, a pinch of black pepper and 1 finely minced garlic clove.
3. Finely dice 1/2 a large red onion, 2 long English cucumbers, 2 large tomatoes and one bunch of parsley. Add it all to the bowl with the dressing, along with the quinoa. (TIP: to avoid soggy salad, scrape out the wet seedy part of the cucumbers before dicing. Do the same with the tomatoes.)
4. Crumble ~1/2 cup of goat feta cheese on top and fold everything together with a spatula. Serve immediately or store in an airtight container in the fridge for up to 5 days!
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