Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 small red onion, diced
- 1 bell pepper, diced (any color)
- ½ cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until clear. Combine with water in a pot over medium heat.
- Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
- While quinoa cools, chop cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- In a large bowl, mix cooked quinoa with chopped veggies and crumbled feta.
- Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper; toss gently until combined.
- Add chopped parsley and mint; give one last toss and serve warm or chilled.
Notes
- For added flavor, cook quinoa in vegetable broth instead of water.
- Customize by adding nuts or dried fruits for extra texture.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg