Salad Bowl With Quinoa Recipe

1. Cook Quinoa

Rinse 1 cup of quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.

2. Prepare Vegetables

While the quinoa is cooking, chop 1 cucumber, 1 bell pepper, 1 carrot, and 1/2 red onion into bite-sized pieces. Halve 1 cup of cherry tomatoes.

3. Make Dressing

In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper to taste.

4. Combine Ingredients

In a large salad bowl, combine the cooked quinoa, chopped vegetables, and cherry tomatoes. Pour the dressing over the salad and toss to combine.

5. Add Toppings

Top the salad with 1/4 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley. Serve immediately or refrigerate for up to 1 day.