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Ingredients
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Base
Vegetables
Dressing
Garnish
Method
Base Preparation
- 1
Rinse the Quinoa
In a fine mesh strainer, rinse 1 cup of quinoa under cold water for about 2 minutes to remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Vegetable Preparation
- 3
Chop the Vegetables
While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, red onion, and avocado into bite-sized pieces.
Dressing Preparation
- 4
Make the Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Assembly
- 5
Combine Ingredients
In a large bowl, fluff the cooked quinoa with a fork. Add the chopped vegetables and the dressing. Toss gently to combine all ingredients evenly.
- 6
Garnish
Top the quinoa salad with 0.5 cup of fresh cilantro and 0.5 cup of feta cheese before serving.