Quinoa Salad Recipe
Bulgarian feta, red pepper, cucumber, tomato, kalamata olives, mixed greens, lemon, EVOO, choice of protein.
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Ingredients
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Salad Base
Dressing
Protein (optional)
Feta
Method
Preparation of Quinoa
Rinse the Quinoa
Place 1 cup of quinoa in a fine-mesh strainer and rinse it under cool running water for about 2 minutes. This helps remove any bitterness.
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed.
Chop Vegetables
Prepare the Vegetables
While the quinoa is cooking, chop the cucumber, red pepper, and tomato into bite-sized pieces. Set aside.
Prepare the Olives
Slice the Kalamata olives in half and set them aside.
Make the Dressing
Combine Dressing Ingredients
In a small bowl, whisk together 4 tablespoons of extra virgin olive oil and 2 tablespoons of lemon juice until well combined.
Combine Ingredients
Mix the Salad
In a large mixing bowl, combine the cooled quinoa, mixed greens, chopped cucumber, red pepper, tomato, Kalamata olives, and crumbled Bulgarian feta cheese.
Add Dressing
Pour the dressing over the salad mixture and toss gently to combine, ensuring all ingredients are well coated.
Add Protein (if desired)
If using, add grilled chicken or chickpeas to the salad and toss again to combine.