It’s about time I post a healthy recipe! Looking back on the last few months worth of posts, they’re all desserts. Time to switch things up!
I’ve had a little bag of quinoa sitting in my pantry for a few months. I’ve had every intention to use it but I just keep forgetting about it. I’m currently trying to use up whatever food I have since I’m going on vacation in 6 days and I came across the quinoa and figured it was a good time to put it use. I got the idea for this recipe from a gal at work who let me try something similar and I loved it! It’s a fresh and healthy option and fairly quick to make. And as an added bonus, all the veggies are from my garden!
When I was making this, I didn’t really measure out my ingredients, so everything listed below is just an estimate. The beauty of a salad, is that you can add as much of whatever ingredient you love most! Turn this into a Greek salad by adding green peppers and olives and a few dashes of your favorite Greek seasoning!
- 1 cup uncooked quinoa
- 1-2 tbsp finely chopped red onion
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 1/4 cup crumbled feta
- olive oil
- lemon juice
- To cook the quinoa, use a ratio of 1:2. 1 cup of quinoa should be cooked in 2 cups of water and will take approximately 20 minutes. I cooked mine in my rice cooker. Let the quinoa cool to room temperature.
- Drizzle cooled quinoa with olive oil and a few dashes of lemon juice. Mix until combined. Mix in the onion, tomato, cucumber and feta and stir until combined. Chill in the refrigerator.
- Serve chilled.