Busy working all summer? Bring the Mediterranean to you! Haha kidding, if only it were that easy. But in all seriousness, this salad is not only healthy, flavourful and refreshing, it is perfect for those of you "batch cookers" who have little time to spend in the kitchen as it keeps well in the fridge for quite a few days (even when dressed). Perfect as a side or for lunch.
Too lazy to make dressing? DONT BE, its delicious. But if you really aren't feeling it or have run your bottle of red wine vinegar dry recently, mix equal parts of fresh lemon juice and olive oil and use that as a substitute
Make the quinoa the day before - that's what I do and it means that you get to eat the salad RIGHT when you make it instead of waiting for it to cool
If you are planning on storing this in the fridge, remember the fresher the ingredients the longer it will last so I would advise not making this with your aged cherry tomatoes
Top with shredded chicken to add an extra protein boost for lunch
Prep Time: 15 minutes
Cook Time: 20 minutes (plus time for quinoa to cool)
For the Salad
1 cup raw quinoa
1/2 long english cucumber
1 red bell pepper
1/2 large red onion
1 cup cherry tomatoes
1 cup parsley
1/2 cup feta (or more if you like it)
For the Dressing
1/3 cup olive oil
1/3 cup red or white wine vinegar
1 tbsp lemon juice
1 tsp maple syrup
1/2 tsp greek seasoning
Salt and pepper to taste
Cook the quinoa as directed.
To make the dressing, combine all the ingredients and blend well.
Deseed and chop the cucumber and bell pepper into small pieces.
Chop the red onion.
Slice cherry tomatoes.
Coarsely chop parsley.
When cooked, drain the quinoa and allow to cool in the fridge.
Add the cucumber, pepper, onion tomatoes, parsley, feta and dressing to the quinoa and mix well.