Ingredients
1 cup cooked quinoa
1 pint cherry tomatoes, halved
2 medium English cucumbers, sliced
1/2 small red onion, thinly sliced
1/4 cup Kalamata olives
1/2 cup crumbled feta cheese (vegan optional)
1 large lemon, zest and juice
2 tbsp tahini (or almond butter)
3 tbsp extra virgin olive oil
1/4 cup chopped cilantro (or parsley)
Instructions
Chop quinoa with 4 parts water and let cool
Halve cherry tomatoes and slice cucumbers into half-moons
Thinly slice red onion and let sit for 5 minutes
Zest and juice the lemon into a mixing bowl
Whisk tahini and olive oil into the lemon mixture then season with salt and pepper
Combine quinoa, vegetables, olives, and onions in a bowl
Toss with dressing until well coated
Fold in crumbled feta cheese gently
Chill for 30 minutes before serving
Notes
Ripen cooked quinoa 5 minutes for fluffier texture
Use room temperature dressing for even mixing
Balance flavors by tasting after each step
Opt for Persian cucumbers for less moisture
Chill salad 30 minutes pre-serving
- Prep Time: 15
- Category: Summer Desserts
- Method: Chilling
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg