Foodja Insider Blog Recipe

Preparation

1. 1

   Cook Quinoa

   Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit for 5 minutes.

2. 2

   Chop Vegetables

   While the quinoa cooks, chop 1 cup of cherry tomatoes in half, dice 1 medium cucumber, and finely chop 0.5 medium red onion. Place all chopped vegetables in a large mixing bowl.

3. 3

   Prepare Dressing

   In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, and season with salt and black pepper to taste.

4. 4

   Combine Ingredients

   Once the quinoa has cooled slightly, fluff it with a fork and add it to the bowl with the chopped vegetables. Crumble 0.5 cups of feta cheese and add it to the mixture. Pour the dressing over the salad and toss everything together gently.

5. 5

   Garnish

   Chop 0.25 cups of fresh parsley and sprinkle it over the salad as a garnish before serving.