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The mediterranean ecookbook

Summer mediterranean quinoa salad

A salad with cherry tomatoes, feta cheese, olives, and cucumbers? While these ingredients are usually found in pasta salads, try it with quinoa. A treat for those with gluten intolerance!
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Servings 4 minutes

Ingredients

  • For the Summer mediterranean quinoa salad:

  • • 200g uncooked white quinoa
    • 4g salt
    • 126g sliced cucumber
    • 100g cherry tomatoes
    • 50g pitted black olives
    • 1 yellow bell pepper
    • 100g crumbled feta cheese
    • 1 chopped red onion
    • Fresh cilantro
    • Olive oil
    • Balsamic vinegar

    • Directions

    • 1. Start by cooking the quinoa according to the package directions, adding the salt.

      2. Meanwhile, combine the cucumber, halved cherry tomatoes, olives, sliced yellow bell peppers, cheese, and onion in a large bowl. Set aside.

      3. Place the cooked quinoa in a baking dish and chill slightly in the refrigerator for five minutes. Finally, add the quinoa to the vegetable mixture and gently toss to combine.

      4. Serve with olive oil, balsamic vinegar, and fresh cilantro!

    Find it online:

    https://pageturnercookbooks.com/mediterranean