This zesty, versatile dish can be served as a side, appetizer, or even the base of a hearty salad.
Prep time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
Serves 8
Ingredients
2 cups quinoa
3½ cups low-sodium chicken or vegetable broth
1 cup grape tomatoes, halved
⅔ cup chopped fresh parsley
½ cup diced cucumber, peeled and seeded
½ cup minced red onions
4 ounces feta cheese, crumbled
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper
Instructions
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Rinse quinoa in a fine-mesh colander under running water for at least 30 seconds. Drain well.
- In a saucepan, bring rinsed quinoa and broth to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes. Transfer to a large bowl and set aside to cool.
- Add tomatoes, parsley, cucumber, onions, feta, olive oil, vinegar, and garlic to cooled quinoa and mix to combine. Pour lemon juice over quinoa salad and season with salt and pepper to taste. Toss to coat and refrigerate until ready to serve.
Washing the quinoa well before cooking helps to remove bitterness caused by naturally occurring saponins. Saponins are chemical compounds found in quinoa and other plant-based foods, and have been shown to possess a number of health benefits.
Nutritional Information
Calories
260 calories
Carbohydrates
31g
Fat
11g
Fiber
4g
Protein
9g
Saturated Fat
3g
Sodium
260mg
Sugar
4g
