Ingredient List
- 1.5 cups water
- 1 cup quinoa
- 0.25 cup olive oil
- 2 Tbsp red wine vinegar
- 1.5 cups diced English cucumber
- 1.5 cups halved grape tomatoes
- 1.5 cups pitted Kalamata olives, cut in half
- 0.5 cup crumbled Feta cheese
- 1 Tbsp fresh lemon juice
- 1 clove minced garlic
- 1 tsp dried oregano
- 1 tsp honey
- 1 medium red onion, thinly sliced
- 1 pinch salt
- salt and black pepper to taste
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Rinse 1 cup quinoa under cold water until clear. Combine with 1.5 cups water and salt in a pot. Bring to boil, reduce heat, cover, and simmer 15-20 minutes until tender. Fluff with fork and cool completely.
- Whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon each of oregano and honey, salt and pepper to taste. Set aside.
- Seed and dice 1.5 cups English cucumber into half-moons. Halve 1.5 cups each of grape tomatoes and Kalamata olives. Thinly slice red onion. Combine all vegetables in a large bowl.
- Add cooled quinoa and 1/2 cup crumbled feta cheese to the vegetable mixture. Pour prepared dressing over top.
- Gently mix all ingredients until well combined. Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately as a light meal or side dish.
