Mediterranean Quinoa Salad
- Womenscorner Desk
- November 17, 2020
Ingredients :
- 1 cup quinoa dry
- 1 medium tomato chopped
- 1/2 long English cucumber chopped
- 1 large bell pepper chopped
- 2 large avocado chopped
- 1/4 cup red onion minced
- 1/2 cup parsley or cilantro finely chopped
- 1/2 cup feta cheese crumbled
- 20 Kalamata olives pitted
- 3 tbsp olive oil extra virgin
- 1 lemon or lime juice of
- 1 tbsp cumin ground
- 1/2 tsp salt
- Ground black pepper to taste
Read More : Saba Banana
Method : Cook quinoa as per package instructions or... Stovetop: I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. Instant Pot: I'm obsessed with Instant Pot quinoa. It takes 30 seconds of prep and I walk away. Quinoa comes out fluffy and each grain separate after 9 minutes. In a large salad bowl, add tomato, cucumber, bell pepper, avocado, onion, cilantro, feta cheese, olives, lime juice, oil, cumin, salt and pepper. Fluff quinoa with a fork and add to the bowl. Stir gently to combine and serve cold or warm.
