- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon sea salt
- 2/3 cup halved grape tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted unsalted sunflower seeds
- 1/4 cup chopped fresh parsley
- 1 (2.25 ounce) can sliced black olives, drained
- 1 tablespoon minced shallot
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- Bring water, quinoa, and 1/2 teaspoon sea salt 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. Spread quinoa on a baking sheet and cool, about 30 minutes.
- Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
- Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.
05/05/2018
recipepes.com
Dianne's Lemon-Feta Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
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