Ingredients
Salad
- 1 English cucumber, diced
- 2 cups chilled, cooked quinoa*
- ½ cup crumbled feta cheese (or mini mozzarella balls)
- ⅓ cup basil leaves, chopped
- 1 batch lemony vinaigrette
Lemony vinaigrette
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar or red wine vinegar
- 1 Tbsp fresh lemon juice
- ½ tsp Italian seasoning (I use mixed/Italian herbs)
- Pinch of salt and black pepper
Instructions
- Rinse quinoa thoroughly and drain, then add to boiling water with some salt. Reduce to a simmer and cook for 12-15 minutes, or until translucent and tender.
- Drain the quinoa, return to pan and cover with a tea towel and steam for 5-10 min off the heat. Allow to cool.
- Toss all of the salad ingredients together.
- Whisk all of the vinaigrette ingredients together until combined, then toss with the salad.
- Serve with meat portion of choice.
*The ratio used is 1 cup uncooked quinoa plus 3 cups water, to yield 3 cups of cooked quinoa. Adjust ratios accordingly to get 2 cups of cooked quinoa
Serves 4.
Inspired by this recipe.