Quinoa Salad

14 ingredients
10 steps

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 roma tomatoes, diced
  • 1 cup cucumber, peeled and diced
  • 14 bell pepper, diced (red or yellow)
  • 1 cup parsley, chopped
  • 12 red onion, diced finely
  • 1 cup garbanzo beans, cooked
  • 2 tablespoons feta, crumbled
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 1 teaspoon cumin powder
  • 14 cup lemon juice

Directions

  1. 1
    Place quinoa in sieve and rinse until water is clear.
  2. 2
    Cook with 2 cups water in rice cooker, allowing steam to escape.
  3. 3
    Remove from heat and fluff with a fork; set aside.
  4. 4
    Meanwhile, prepare remaining ingredients.
  5. 5
    In a large mixing bowl, stir together cooked quinoa, tomatoes, cucumber, bell pepper, parsley, onion, and garbanzos.
  6. 6
    Sprinkle feta over mixture and season with oilive oil, salt, pepper, cumin and lemon juice.
  7. 7
    Mix well.
  8. 8
    Add additional salt and pepper to taste.
  9. 9
    Quinoa Salad can be chilled for up to 24 hours or used immediately.
  10. 10
    Alternatively, serve quinoa in avocado halves; or substitute 1 diced avacado for the feta to make this a vegan dish.

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