Mediterranean Quinoa Salad
Servings: 6
Ingredients
- 1 cup uncooked quinoa
- 5 Tablespoons freshly squeezed lemon juice + zest of 1 lemon
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- ¾ teaspoon sea salt
- ¾ teaspoon dried oregano
- 1 pint 2 cups cherry tomatoes, halved
- 2 ¼ cups chopped unpeeled cucumber about 4 or 5 Persian or 1 English
- 1 cup pitted olives sliced
- 6 ounces feta cheese diced (preferably sheep or goat)
- handful of fresh flat-leaf parsley leaves chopped
Instructions
- Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 ¾ cups water. Bring to a boil, cover, and lower to a simmer. Cook until water is absorbed, about 15 minutes. Turn off the heat and allow to sit covered for 10 minutes.
- Transfer quinoa to a serving bowl and allow to cool. Fluff with a fork periodically.
- Whisk the olive oil, lemon juice, lemon zest, salt and oregano together in a jar or small bowl.
- Combine cooled quinoa, dressing and remaining ingredients and toss to mix well. Taste for seasoning.