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9) Rainbow quinoa salad with feta and mint

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/3 cup red onion finely chopped
  • 1/2 cup crumbled feta
  • 1/4 cup fresh mint chopped
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. In a pot, add quinoa and water. Bring the mixture to a boil. After it reaches a boil, lower the temperature, place a lid on the pot, and let it cook for 12 minutes. Use a fork to fluff the quinoa, and let it cool for 10 minutes.
  2. Place the tomatoes, cucumbers, bell peppers, and onions into a big bowl.
  3. Put the cooled quinoa, feta, and mint in the bowl.
  4. Mix together olive oil, lemon juice, salt and pepper in a small cup, and pour it over the salad to toss.
  5. If you have some extra time, chill for 20 minutes.