Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers, chopped (assorted colors)
- 1 can (15 oz) kidney beans, rinsed and drained
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup fresh parsley or basil, chopped
Instructions
- Rinse quinoa under cold water until clear. In a pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- While quinoa cooks, chop cherry tomatoes, cucumber, and bell peppers into bite-sized pieces.
- In a large bowl, combine cooked quinoa, chopped vegetables, and kidney beans. Toss gently.
- Crumble feta cheese over the top. Drizzle with olive oil and lemon juice; mix well.
- Garnish with fresh herbs before serving.
Notes
- Swap quinoa for brown rice or farro for variety.
- Add chickpeas for extra protein or seasonal veggies for freshness.
- Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg