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| Dianne's Lemon-Feta Quinoa Salad |
"This sparkling, colorful, Greek-stimulated salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served right away, or blanketed and refrigerated to serve later."
Ingredients :
- 2 cups water
- 1 cup quinoa
- half of teaspoon sea salt
- 2/3 cup halved grape tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted unsalted sunflower seeds
- 1/4 cup chopped sparkling parsley
- 1 (2.25 ounce) can sliced black olives, tired
- 1 tablespoon minced shallot
- 3 tablespoons more-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/four teaspoon sea salt
- 1/4 teaspoon clean floor black pepper
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Bring water, quinoa, and half teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and funky, approximately 30 minutes.
- Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a big bowl.
- Whisk olive oil, lemon juice, mustard, garlic, 1/four teaspoon sea salt, and pepper collectively in a bowl; pour over quinoa mixture and toss to coat.
Notes :
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