Serves 6
- Quinoa Salad Ingredients:
- 1 cup – quinoa
- 1 cup – cherry tomatoes, sliced
- 1/2 orange bell pepper, diced
- 1/2 cucumber, diced
- 1/2 cup – Feta cheese, crumbled
- 2 green onions – chopped, whites and greens
- 3 Tbsp – Chives, chopped
- 3 Tbsp – Parsley, chopped
- Lemon Vinaigrette Ingredients:
- 1/4 cup – olive oil
- 2 Tbsp – freshly squeezed lemon juice
- 2 Tbsp – water
- 2 tspn – honey
- 2 tspn – dried oregano
- 1 clove – garlic, minced
- 1/2 tspn –red pepper flakes
- Salt and freshly ground black pepper
Bring two cups of water to a boil in a saucepan, and season with salt. Add the quinoa and reduce to a simmer. Cover and cook until the water is absorbed, about 10-12 minutes. The quinoa is cooked when the spiral germ becomes visible around the grains.
Meanwhile, prepare the lemon vinaigrette. In a bowl, whisk olive oil, lemon juice, water, honey, garlic, red pepper flakes, and dried oregano until thoroughly combined. Season with salt and pepper and whisk again.
In a large container, add the cooked quinoa, diced pepper, diced cucumber, feta, chopped chives, chopped parsley, and the lemon vinaigrette. Stir until well combined. Carefully fold in tomatoes.
Serve at room temperature or store in an airtight container in the fridge and serve chilled.