Quinoa greek salad

Mouth-watering quinoa Greek salad bursting with fresh ingredients, zesty flavors, and a delightful crunch. Perfect for a healthy and satisfying meal.

Ingredients:

• 1 cup dry quinoa
• 1 teaspoon salt
• 2 cups diced cucumbers, seeded if the cucumbers are very seedy, and peeled if the cucumbers have thick peels
• 1/3 cup finely diced red onion
• 2 cups cherry or sungold tomatoes, halved
• 2 tablespoons finely diced red bell pepper
• 1/2 cup chopped, pitted kalamata olives
• 1 Tbsp thinly sliced fresh mint
• 1 1/2 teaspoon chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 1/4 cup high quality extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 cup crumbled feta cheese (omit for vegan option)

Instructions:

1. Prepare quinoa by boiling it in salted water (1 teaspoon salt for every 2 cups of water) following the instructions on the quinoa package. Typically, this involves bringing 2 cups of water to a simmer with 1 cup of quinoa, then reducing the heat to low, covering the pot, and cooking for about 15 minutes.
2. Take the quinoa off the heat and fluff it with a fork. If you want it to cool down rapidly, spread out the cooked quinoa on a baking sheet.
3. While the quinoa is cooking, get the vegetables and herbs ready for the salad.
4. In a large bowl, combine the cooled quinoa with cucumbers, onions, tomatoes, bell peppers, olives, and herbs like mint, oregano, and parsley.
5. Gently mix in some olive oil.
6. Add vinegar, salt, and crumbled feta cheese on top, then gently toss everything together.
7. Serve the dish right away.

Summary:

• Calories: 1514 kcal
• Fat: 89 g
• Protein: 41 g
• Carbs: 145 g
• Potassium: 2361 mg
• Magnesium: 438 mg