Empty My Fridge
10-Minute Quinoa Salad (Fiber-Rich and Gut-Healthy)
Ingredients
- Quinoa1 cup
- Lemon1
- Oregano1 tsp
- Salt¾ tsp
- Black pepper¼ tsp
- Extra virgin olive oil¼ cups
- Scallion4
- Bell pepper2
- Kalamata olive · pitted drained½ cups
- Cucumber1
- Feta cheese½ cups
Instructions
- Rinse the 1 cup quinoa well under cold running water, then cook it according to the package instructions.
- While the quinoa cooks, add the juice and zest of 1 lemon to a serving bowl with 1 teaspoon oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk in the 1/4 cup extra virgin olive oil and adjust the seasoning to taste.
- Once the quinoa is tender, add it to the dressing bowl and stir to coat, then let it cool completely.
- While the quinoa cools, slice the 4 scallions (white and green parts), chop the 2 bell peppers, roughly chop the 1/2 cup pitted Kalamata olives, and cut the 1 English cucumber into quarters and slice it. Add each to the quinoa as you go.
- Stir everything together and top with the 1/2 cup crumbled feta cheese to serve.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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