Quinoa Salad with Feta and Cilantro
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Quinoa Salad with Feta and Cilantro

Servings 4
Author Tempie

Ingredients

  • 1 cup quinoa , rinsed if not using pre-rinsed
  • 1 1/2 cups water
  • salt
  • 3 tablespoons minced red onion
  • 1/2 red bell pepper , stemmed, seeded, and finely diced
  • 2 tbsp finely chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1 small garlic clove , minced or grated
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cayenne
  • 3/4 cup feta cheese crumbles

Instructions

  • In a large saucepan, toast the quinoa over medium heat, stirring often, until the quinoa is lightly toasted, about 5 minutes. Add the water and 1/4 tsp of salt and bring to a simmer. Reduce the heat to low, cover and simmer until the quinoa is almost tender and has absorbed most of the water,about 12 minutes.
  • On a rimmed sheet pan, spread the quinoa out and set aside until cool and tender, about 15-20 minutes.
  • Meanwhile, chop up the veggies and place into a large bowl. In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, and cayenne pepper.
  • Add the cooled quinoa to the bowl with the veggies, pour the dressing over the quinoa mixture and toss to combine. Add the feta cheese and gently toss again. Check the seasonings, adjust if necessary and serve.

Notes

Recipe adapted from America's Test Kitchen Healthy Family Cookbook This salad can be made ahead and stored in an airtight container for up to 2 days. Season with salt and lime juice to taste before serving.