Item 3-3 Recipe
Make Item 3-3 Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Dressing
Method
Cooking Quinoa
- 1
Rinse the Quinoa
Place the quinoa in a fine-mesh strainer and rinse it under cold running water for about 30 seconds to remove its natural coating, called saponin, which can make it taste bitter.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and 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 broth is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
Preparing the Salad
- 3
Chop the Vegetables
While the quinoa is cooking, chop the cherry tomatoes in half, dice the cucumber, and finely chop the red onion.
- 4
Combine the Ingredients
In a large bowl, combine the cooked quinoa, chopped cherry tomatoes, cucumber, red onion, and crumbled feta cheese.
Making the Dressing
- 5
Mix the Dressing
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
- 6
Dress the Salad
Pour the dressing over the quinoa salad and toss gently to combine all the ingredients evenly.
Serving
- 7
Serve the Salad
Taste and adjust the seasoning if necessary. Serve the salad warm or chilled, garnished with additional feta cheese if desired.