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Rainbow quinoa salad

9) Rainbow quinoa salad with feta and mint

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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. Bring quinoa and water to a boil in a pot. Reduce heat, cover, and cook 12 minutes. Fluff with a fork; cool 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 olive oil, lemon juice, salt, and pepper in a small cup. Pour over salad and toss.
  5. Chill 20 minutes if time allows.