It’s easy to make and super healthy. Start by getting all of your veggies out and chopping them all up. Form them into a heart shape before putting them into the bowl with the quinoa. Enjoy the prettyness of fresh colorful veggies. 😉 Then scoop all of them into a big ‘ol bowl of cooked cooled quinoa.Stir everything together. Drizzle the olive oil, add the salt, sugar, and pepper. Taste. I like to divide the leftovers (if there are any!) into a couple mason jars to take for an easy lunch. If your not a fan of quinoa already, do me a favor: research the health benefits of this grain, and make this salad. 😀
Mediterranean Quinoa Salad
1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
10 kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
1cucumber, peeled and diced
3 medium tomatoes, diced
1/3 cup crumbled feta
salt and fresh pepper, to taste
1 teaspoon granulated sugar
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa. Drizzle the olive oil over the quinoa, then add feta, sugar, salt and pepper to taste and toss well.
Hope you have a not so laborous labor day 😉
Love, Grey & Brianna