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