This quinoa salad is perfect for a summer day because it is light, and rich with seasonal vegetables and herbs.
Mediterranean Quinoa Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable stock
- 1/4 tsp. salt
- 1 small cucumber, seeded and diced
- 6 calamata olives, diced
- 3 sun dried tomatoes, diced
- 1 tbsp. olive oil
- 1/4 cup feta cheese rinsed and crumbled
- 1/2 lemon or 2 tbsp. lemon juice
- 2 tbsp. chopped basil (1 tsp. if dried)
- 1 clove crushed garlic
- Place quinoa in a colander and rinse under cold water for at least one minute.
- Combine quinoa, water and salt in a quart saucepan.
- Bring to a boil.
- Reduce heat to a simmer and cover for 15 to 20 minutes.
- Spread quinoa out on a sheet pan to cool.
- Toss cooled quinoa with the remaining ingredients in a large bowl.
- Chill for one hour.
- Serve.
Yields 8 half-cup servings.
