This garden fresh Mediterranean Quinoa Salad with Feta and Lemon Dressing makes a protein-rich summertime meal-in-a-bowl! Combine quinoa, tomatoes, cucumbers, Kalamata olives and fresh basil and serve for dinner or lunch.
1clovegarlic ,finely minced, or ½ teaspoon garlic powder
2teaspoonDijon mustard
1teaspoonhoney
1pinchsea salt
Instructions
First, cook the quinoa. While the standard proportions for cooking quinoa are 1 part quinoa to 2 parts water, I have more success when I use a little less water. 1 cup of quinoa will yield 3 cups of cooked quinoa. In this recipe, you'll only need 2 cups, so use ⅔ cup of dry quinoa and 1 ⅓ cups of water. (or follow the directions on your package of quinoa.) Rinse the quinoa thoroughly in a fine-mesh colander, then combine with water and salt in a medium saucepan. Bring to a boil, then reduce the heat to simmer gently until all the water has been absorbed. Remove from the heat, keep it covered and let stand for 5 minutes. Fluff with a fork, then spread out on a baking sheet or tray to cool completely.
Combine the Lemon-Herb Vinaigrette ingredients in a blender.
Chop or slice the tomatoes, cucumber, olives and red onion .
In a large bowl, combine the cooled quinoa, tomatoes, cucumber, olives, feta cheese and red onion.
Toss with Lemon Herb Vinaigrette and garnish with fresh basil.