Lemon-Feta Quinoa Salad
Serves: 6
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This fresh, colorful, salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.
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Ingredients:
| 2 cups | water |
| 1 cup | quinoa |
| 1/2 teaspoon | sea salt |
| 2/3 cup | halved grape tomato |
| 1/2 cup | crumbled feta cheese |
| 1/4 cup | roasted unsalted sunflower seed |
| 1/4 cup | chopped fresh parsley |
| 1 (2 1/4-ounce) can | sliced black olives, drained |
| 1 tablespoon | minced shallot |
| 3 tablespoons | extra-virgin olive oil |
| 3 tablespoons | lemon juice |
| 1 teaspoon | dijon mustard |
| 1 teaspoon | minced garlic |
| 1/4 teaspoon | sea salt |
| 1/4 teaspoon | fresh ground black pepper |
Directions:
Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.
Source: allrecipes.com
