Name: Confetti Quinoa Salad with Feta
Prep time: 15 min
Total time: 15 min
Ingredients: 1 normal-sized cucumber, chopped; 1/2 cup red onion, peeled and chopped; 1/2 cup sweet pepper, seeded and chopped; 2 cups of cooked quinoa; 1/4 cup of tomato-basil-flavored feta cheese crumbles; 1/4 cup cilantro almond pesto (recipe here); Juice of 1/2 a lemon; 2 Tablespoons water or white wine

Ingredients

Scale

1 normal-sized cucumber, chopped
1/2 cup red onion, peeled and chopped
1/2 cup sweet pepper, seeded and chopped
2 cups of cooked quinoa
1/4 cup of tomato-basil-flavored feta cheese crumbles

For the dressing:

1/4 cup cilantro almond pesto (recipe here)
Juice of 1/2 a lemon
2 Tablespoons water or white wine

Instructions

Chop up the vegies and mix them up in a mixing bowl. Stir in the cooked quinoa.
Make the dressing by stirring up the dressing ingredients in a small bowl. Pour it over the quinoa/vegie mixture and stir to coat all the salad.
Fold in the feta cheese, garnish the top with fresh basil or cilantro leaves and a bit more crumbled feta.

Notes

Cook time doesn’t include the cook time for the quinoa. I cook my quinoa just the same as I do rice: 2 cups of water, 1 cup quinoa, 1 teaspoon salt. Bring to a boil, reduce heat to low and cook for 20 – 30 minutes or until all the water is absorbed.