Dianne's Lemon-Feta Quinoa Salad Recipe

Cooking Directions

• STEP 1.In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
• STEP 2.While the quinoa is cooking, prepare the dressing. In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon of honey, and salt and pepper to taste.
• STEP 3.Once the quinoa is cooked, transfer it to a large mixing bowl. Add 1 cup of crumbled feta cheese, 1 cup of cherry tomatoes (halved), 1/2 cup of chopped cucumber, 1/4 cup of chopped red onion, and a handful of fresh parsley. Pour the dressing over the salad and toss gently to combine.
• STEP 4.Serve the Lemon-Feta Quinoa Salad chilled or at room temperature. It can be enjoyed as a standalone dish or as a side with grilled chicken or fish.
• STEP 5.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, give the salad a good stir to redistribute the dressing.

Cooking Tips

• To enhance the flavor, toast the quinoa in a dry skillet for a few minutes before cooking it.
• For added crunch, you can sprinkle some toasted pine nuts or sunflower seeds on top of the salad.
• Feel free to customize the salad by adding other vegetables like bell peppers, olives, or avocado.

Storage and Serving

• This salad is best served chilled or at room temperature.
• It can be enjoyed as a light lunch or a side dish with grilled chicken or fish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.