Feta & Oregano Quinoa Salad

Recipe by Katzen
READY IN: 30mins
SERVES: 4-6
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
  • Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
  • Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
  • Serve immediately or refrigerate for up to 3 days.
Advertisement