Quinoa Summer Salad with Feta
Description
Cold quinoa, tossed with cider vinegar and lemon juice, keeps this summer salad recipe with tomato, cucumber, feta cheese, and dill light and refreshing.
Ingredients
•
2 cups water
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1 cup quinoa
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1 small cucumber, thinly sliced
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1 roma (plum) tomato, diced
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1 (4 ounce) package feta cheese, crumbled
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1 tablespoon lemon juice
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1 tablespoon cider vinegar
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1 tablespoon olive oil
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1 teaspoon dried dill weed
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1 teaspoon salt
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1 teaspoon ground black pepper
Directions
1
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl; refrigerate until cool, about 30 minutes.
2
Stir cucumber, tomato, feta cheese, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa until well combined.