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Cold Quinoa Salad

Cold Quinoa Salad Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1 cup crumbled feta cheese
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 small garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Bring quinoa and water to a boil in a saucepan. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and cool to room temperature.
  2. Dice cucumber, halve tomatoes, finely dice onion, and halve olives.
  3. Whisk olive oil, lemon juice, red wine vinegar, garlic, salt, and pepper until emulsified.
  4. In a large bowl, combine cooled quinoa, vegetables, olives, feta, and herbs. Pour dressing over and toss gently. Serve right away or chill 30 minutes.

Notes

If you like a brighter salad, add an extra squeeze of lemon just before serving. For a more filling meal, toss in a can of drained chickpeas.