Go Back Email Link

Delightful Quinoa Salad

Adapted from a recipe shared by Heather Tapia
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
20 minutes
Course Salad, Shred10, Side Dish
Servings 6 people

Ingredients
  

  • 1 cup Quinoa
  • 2 cups Water
  • 3-4 tbsp Extra virgin olive oil plus more for drizzling
  • 1 Lemon
  • 1 tbsp Apple cider vinegar
  • 1 Hot house cucumber sliced and quartered
  • 8-10 oz Grape tomatoes cut in half or quartered
  • 1 Bell Pepper any color, roughly choped
  • 1 Red onion chopped
  • 1 cup Sliced kalamata olives
  • 2 tbsp Chopped cilantro
  • 2 Cloves of garlic chopped fine
  • 1 tsp Salt or to taste
  • 1/2 tsp Pepper or to taste
  • Other veggies like arugula or green onion - optional

Notes

  1. Rinse quinoa well. Place into a pot with a drizzle of olive oil and toast over medium high heat for 2 minutes
     
  2. Add 2 cups of water and bring to a boil. Boil for 2 minutes, then reduce heat to medium-low heat, stir, and cook for 5 minutes. Turn off heat, stir quinoa, and cover pot for about 20 minutes until fully cooked and fluffy. Let cool.
     
  3. Meanwhile, wash and cut cucumber, tomatoes, bell pepper, olives, red onion, cilantro, and garlic and place into a mixing bowl.
     
  4. Add quinoa, olive oil, zest from lemon, juice from lemon, salt, and pepper. Mix well.
     
  5. Refrigerate. Serve cooled.