Mediterranean Quinoa Salad
An easy Mediterranean Quinoa Salad that is perfect as an entree or a side dish. With peppers and feta cheese and protein-rich quinoa.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup green pepper chopped
- 1 cup red pepper chopped
- 1/3 cup feta cheese crumbled
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 2 tbsp fresh parsley
Instructions
- Rinse and drain your quinoa.
- Bring a medium saucepan to medium heat and lightly toast quinoa. This will remove excess water and adds a nutty flavor to the quinoa. If you have an instant pot/pressure cooker see how I make my quinoa here.
- Add water to saucepan, set burner to high, and bring to a boil.
- Once boiling, reduce heat to low and simmer, covered for 12-15 minutes or until quinoa is fluffy and the liquid has absorbed.
- While the quinoa is cooking chop and prep your veggies.
- Once quinoa is cooked give it a little fluff with a fork.
- Before adding your veggies you can chill the quinoa in the fridge or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. They are both delicious!
- To make your super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour over your quinoa bowl and toss.
- Add any salt and pepper to taste, if desired.