How To Cook Cherry Tomato, Cucumber, Feta And Quinoa Salad - Recipe
Author: Nia Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Cherry Tomato, Cucumber, Feta and Quinoa Salad". Delicious recipe.
Required products :
- 1 cup quinoa tea, rinsed and drained
- 1 1/2 tea cups vegetable broth
- 1 medium cucumber, cut into cubes
- 230 grams of cherry tomatoes, halved
- 1 medium red diced pepper
- 1 cup fresh parsley, finely chopped
- 1/2 red onion, finely chopped
- 1 cup Kalamata olives, halved
- 120 grams of feta cheese, crushed or diced
- 1/4 tea cup cold pressed olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon fresh dill
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon honey
- 1 teaspoon freshly squeezed lemon juice
Method of preparation :
- Heat the raw quinoa and vegetable broth in a saucepan over medium heat.
- When the mixture boils, reduce the heat, stir and cook under a lid for 20-25 minutes until the liquid is completely absorbed.
- Remove from the heat and after 5 minutes stir with a fork.
- Transfer the cooked quinoa to a large bowl and add the cucumber, tomatoes, red pepper, parsley, onion, olives and feta.
- In a small bowl, combine the wine vinegar, oregano, dill, salt, pepper, honey and lemon juice. Stir well.
- Sprinkle the salad with the dressing and stir to taste evenly.
- Refrigerate for a minimum of 1 hour to allow the flavors to mix.
- Divide into bowls, garnish with fresh parsley leaves and serve.
Enjoy your meal!
More on the topic:
- Summer salad with apricots and quinoa
- Watermelon salad with blueberries and feta cheese
- Tomato meatballs with feta and mint
- Ropotamo salad with hot pepper
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