Tide Points Recipe

Cook Quinoa

Rinse 1 cup of quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

Simmer

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

Prepare Vegetables

While the quinoa is cooking, chop 1 cup of cherry tomatoes, 1 medium cucumber, and 1 small red onion into bite-sized pieces. Set aside.

Make Dressing

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.

Combine Ingredients

Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Add the chopped cherry tomatoes, cucumber, red onion, and 1 cup of crumbled feta cheese.

Dress Salad

Pour the dressing over the quinoa and veggie mixture. Toss gently to combine all ingredients.

Garnish

Finally, chop 0.5 cup of fresh parsley and sprinkle it over the salad. Give it one last gentle toss.

Serve

Tide Points is now ready to be served! This dish can be enjoyed warm or chilled.