Jade Harper
This salad has become my go-to lunch for busy weeks. I make a big batch on Sunday and it keeps perfectly in the fridge. The flavors actually get better as they marinate together. Fresh, filling, and it makes me feel like I am eating sunshine.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup kalamata olives, halved
- ½ red onion, finely diced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook quinoa: Bring quinoa and water to a boil. Reduce heat, cover, simmer 15 minutes. Fluff and let cool.
- Make dressing: Whisk olive oil, lemon juice, garlic, salt and pepper.
- Combine: In a large bowl, combine cooled quinoa with tomatoes, cucumber, olives, onion, feta, and parsley.
- Dress and serve: Pour dressing over salad, toss gently. Serve immediately or refrigerate up to 5 days.
Tips
- Let quinoa cool completely before adding vegetables to keep them crisp.
- Add grilled chicken for extra protein.
