Description
A vibrant, nutritious dish that will transport your taste buds to the Mediterranean. Packed with fresh veggies and zesty flavors, it’s perfect for any meal.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 ¾ cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold running water in a fine-mesh strainer until the water runs clear.
- In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- While the quinoa cooks, chop the cherry tomatoes, cucumber, red bell pepper, and red onion into bite-sized pieces.
- In a large bowl, mix cooked quinoa with the chopped vegetables. Drizzle with olive oil and lemon juice while seasoning generously with salt and pepper.
- Gently fold in crumbled feta cheese and chopped parsley until evenly distributed.
- For enhanced flavor, chill in the fridge for at least 30 minutes before serving.
Notes
- Substitute any seasonal vegetables or add olives for an extra Mediterranean touch.
- For more depth of flavor, sauté onions in olive oil before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 4g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg