Quinoa Salad

Hello, folks! I’m Maura Richards, a senior living in the Greenhouse! If you like grains and veggies, I have the best refreshing quinoa salad recipe for you! I made this the other night for dinner, and it was super-duper easy and yummy! I hope you give it a try! : ) 

Ingredients: 

• 2 cups dry quinoa 

• 4 cups water (you could do veggie broth) 

• 1 large cucumber, diced 

• 1½ cups cherry tomatoes, halved 

• 1 cup feta cheese, crumbled 

• ½ cup pickled red onions 

• ¼ cup olive oil 

• 2 Tbsp lemon juice or red wine vinegar 

• 1 tsp salt 

• ½ tsp black pepper 

• 1 clove garlic, finely minced 

• Optional fresh parsley or dill 

• Splash of pickle brine for extra tanginess 

Kitchen supplies needed: 

• Medium pot with lid or Instant Pot 

• Big bowl 

• Cutting board & knife 

• Measuring utensils 

• Spoon or spatula 

Instructions:

1. Rinse quinoa thoroughly in a strainer to remove bitterness. 

2. Cook quinoa using an Instant Pot or on the stove: combine quinoa and water, bring to a boil, then reduce to a simmer, cover, and cook for ~15 minutes until liquid is absorbed. 

3. Remove from heat, fluff with a fork, and let cool completely. 

4. While quinoa cools, dice cucumber, halve tomatoes, crumble feta, and prep pickled onions. Add to the cooled quinoa when ready. 

5. In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic. Pour dressing over the salad and mix. Taste and adjust seasoning. 

6. Chill in the fridge to let flavors hang out, then top with fresh herbs and enjoy! 

Peace, luv, ‘n’ veggies, 

The Greenhouse