Quinoa Salad

READY IN: 40mins
Recipe by Mrs Pie

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

Top Review by Larry Spaghetti

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Alternatively, serve quinoa in avocado halves; or substitute 1 diced avacado for the feta to make this a vegan dish.

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