Ingredients
Equipment
Method
Preparation Steps
- Rinse 1 cup of quinoa under cold water, then drain and set aside.
- In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and a pinch of salt, then reduce heat to low and cover.
- Simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
- Fluff quinoa with a fork and let cool on a baking sheet for 10-15 minutes.
- Chop bell pepper, slice olives, chop onion, and finely chop cilantro and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
- In a large bowl, combine cooled quinoa, chopped veggies, corn, and crumbled feta, mixing gently.
- Drizzle dressing over the salad and toss to combine, adjusting seasoning as needed.
Nutrition
Notes
For best results, allow the salad to chill for a little while to let the flavors develop. Can be stored in the fridge for up to 5 days.