Quinoa Salad

Name: Quinoa Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 cup quinoa; 2 cups water; 2 roma tomatoes, diced; 1 cup cucumber, peeled and diced; 1/4 bell pepper, diced (red or yellow); 1 cup parsley, chopped; 1/2 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; 1/4 cup lemon juice

Submitted by Mrs Pie

"Inspired by a tabbouleh recipe, this salad uses quinoa, which is gluten-free and high in protein."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 4-6

ingredients

1 cup quinoa
2 cups water
2 roma tomatoes, diced
1 cup cucumber, peeled and diced
¹⁄₄ bell pepper, diced (red or yellow)
1 cup parsley, chopped
¹⁄₂ 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
¹⁄₄ cup lemon juice

directions

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

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Reviews

Excellent! This makes a very tasty salad, which we enjoy for lunch with a side of pita. We typically add lemon zest for an extra kick and we whip the lemon juice with some olive oil to make a nice lemon vinaigrette.

Larry Spaghetti