1/2red bell pepper, stemmed, seeded, and finely diced
2tbspfinely chopped fresh cilantro
2tbspfresh lime juice
1tbspextra virgin olive oil
1small garlic clove, minced or grated
1/2tspground cumin
1/4tspground cayenne
3/4cupfeta 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.