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Ingredients

1 cup quinoa
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled

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Quinoa Salad

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Add the cherry tomatoes, cucumber, red onion, and fresh parsley to the bowl with the quinoa.
Pour the dressing over the quinoa and vegetables, and toss to combine.
Gently fold in the crumbled feta cheese.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy!

Salad Side Dish

Quinoa salad has a rich history dating back to the ancient Inca civilization in the Andes region of South America. This superfood gained popularity in recent years due to its high nutritional value and versatility. Chefs like Nobu Matsuhisa have elevated quinoa salad by incorporating Japanese flavors, while restaurants in the Pacific Northwest have embraced a farm-to-table approach, using locally sourced ingredients. The best quinoa salad today can be found in health-conscious eateries that prioritize organic, fresh produce. The key to a delicious quinoa salad lies in the perfect balance of flavors and textures, with ingredients like crisp vegetables, tangy vinaigrette, and fluffy quinoa.

30 min

250 calories

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Add the cherry tomatoes, cucumber, red onion, and fresh parsley to the bowl with the quinoa.
Pour the dressing over the quinoa and vegetables, and toss to combine.
Gently fold in the crumbled feta cheese.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy!

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Modify

Quinoa Salad

Created by: Howcan Team

Ingredients

1 cup quinoa
2 cups water
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Add the cherry tomatoes, cucumber, red onion, and fresh parsley to the bowl with the quinoa.
Pour the dressing over the quinoa and vegetables, and toss to combine.
Gently fold in the crumbled feta cheese.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy!

Salad Side Dish

30 min

250 calories

Instructions

Rinse the quinoa under cold water using a fine-mesh strainer.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
Add the cherry tomatoes, cucumber, red onion, and fresh parsley to the bowl with the quinoa.
Pour the dressing over the quinoa and vegetables, and toss to combine.
Gently fold in the crumbled feta cheese.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy!

Mediterranean Chickpea Salad

A refreshing salad made with chickpeas, tomatoes, cucumbers, red onion, and feta cheese, tossed in a lemon vinaigrette.

Quinoa and Black Bean Stuffed Peppers

Bell peppers stuffed with a mixture of quinoa, black beans, corn, and spices, topped with melted cheese and baked until tender.

Greek Orzo Salad

Orzo pasta mixed with cherry tomatoes, cucumbers, Kalamata olives, red onion, and feta cheese, dressed in a lemon-herb vinaigrette.

Mediterranean Quinoa Salad

A refreshing and nutritious salad with Mediterranean flavors.

Quinoa and Roasted Vegetable Salad

A healthy and flavorful salad with quinoa and roasted vegetables.

Quinoa and Black Bean Salad

A refreshing and nutritious salad with quinoa, black beans, and fresh vegetables.

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Quinoa Salad

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Ingredients

Quinoa Salad

Ingredients

Instructions

Instructions

Most popular recipes

BBQ Bacon Burger

Sago Pudding

Liverwurst Sandwich

Most recent recipes

Vegetarian Minestrone Soup

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