Salade de Quinoa et Légumes

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium cucumbers
• 1 medium bell peppers
• 1 cup cherry tomatoes
• 1 cup parsley
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 small red onion
• 1 cup feta cheese

Instructions

1. 1

   Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove bitterness.

2. 2

   In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and water is absorbed.

4. 4

   Remove the saucepan from heat and let it sit, covered, for 5 minutes.

5. 5

   Fluff the quinoa with a fork and let it cool to room temperature.

6. 6

   While the quinoa cools, dice 1 medium cucumber, 1 medium bell pepper, and 1 small red onion.

7. 7

   Halve 1 cup of cherry tomatoes and chop 1 cup of fresh parsley.

8. 8

   In a large mixing bowl, combine the cooled quinoa, diced cucumbers, bell peppers, cherry tomatoes, parsley, and red onion.

9. 9

   In a small bowl, whisk together 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.

10. 10

    Pour the vinaigrette over the quinoa salad and toss gently to combine.

11. 11

    If desired, crumble 1 cup of feta cheese over the salad and mix gently.

12. 12

    Serve immediately or refrigerate for 30 minutes to allow flavors to meld.