A fresh summer salad, that is everything I need at the moment and it is very simple too because if we can, why not? Cooking the quinoa is the longest task, so you can say it’s pretty quick to make. Throw everything in a bowl, season, refrigerate and serve when you want.
I added a lot of parsley and mint because it really enhanced the fresh and summery feel of this salad that I absolutely love. If you have some basil on hands, you could throw some of that in there too!
Seasoning is mad simple for a reason : this salad is already full of yummy flavors so I didn’t want to overdo it with a fancy dressing. Lemon juice + extra virgin olive oil = divine and healthy.
Greek inspired quinoa salad (serves 4) :
- 150g uncooked quinoa
- 200g feta cheese
- 1/2 cucumber
- 10 cherry tomatoes
- 10-15 pitted black olives
- 1/2 bunch of parsley
- 10 mint leaves
- 1 lemon
- Olive oil
Cook quinoa according the package directions and put it aside to cool.
Dice the feta cheese in cubes. Cut cucumber, tomatoes and olives in small pieces. Cut the lemon in half and run the blade of your knife on the flesh so the herbs won’t oxidize. Chopped herbs finely.
Mix everything together. Add the juice of the lemon and drizzle with olive oil to your liking.
Refrigerate until ready to serve.
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