Quinoa Salad with Vegetables and Feta Recipe
This salad is a vegetarian version of the popular American “grain bowls” – bowls filled with grains or quinoa, vegetables, and toppings. It’s as filling as a light main course but doesn’t weigh you down, so it’s perfect as a work lunch. The combination of quinoa, crunchy vegetables, and salty feta delivers a bold flavor without complicated tricks.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- quinoa rinsed in a sieve - 180 g
- water for cooking the quinoa - 360 ml
- red bell pepper - 1 piece
- fresh cucumber medium - 1 piece
- cherry tomatoes halved - 150 g
- red onion small - 0.5 pieces
- feta cheese crumbled - 100 g
- olive oil - 3 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- honey - 1 teaspoon
- mustard mild or Dijon - 1 teaspoon
- salt to taste
- black pepper to taste
Main Ingredient:
quinoa
Preparation
- Rinse the quinoa thoroughly in a sieve under running water to remove any bitterness.
- Transfer the quinoa to a pot, pour in the measured water, add a pinch of salt, and bring to a boil. Reduce the heat, cover, and cook for about 12–15 minutes, until the water is absorbed and the grains are tender but still slightly firm.
- Remove the pot from the heat, leave covered for 5 minutes, then fluff the quinoa with a fork and set aside to cool.
- Deseed the bell pepper and cut it into cubes. Dice the cucumber, halve the tomatoes, and slice the onion into thin wedges.
- In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper until smooth.
- In a large bowl, combine the cooled quinoa, bell pepper, cucumber, tomatoes, and onion. Pour over the dressing and mix well.
- Finally, add the crumbled feta, gently toss, taste, and adjust the seasoning with more salt (careful, feta is salty) and pepper if needed.
Storage
In fridge:
2 days
Freezing:
No
Keep leftovers in an airtight container in the fridge. If the salad dries out slightly, refresh it with a drizzle of olive oil and a squeeze of lemon before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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