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Collect your ingredients: 1 cup of quinoa, 2 cups of water, 1 cucumber (diced), 1 red bell pepper (diced), 1/4 cup of red onion (finely chopped), 1/4 cup of fresh parsley (chopped), 1/4 cup of feta cheese (crumbled), juice of 1 lemon, 2 tablespoons of olive oil, salt, and pepper to taste.
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Rinse the quinoa thoroughly under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat, and simmer for 15 minutes, or until the quinoa has absorbed all the water.
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Once cooked, fluff the quinoa with a fork to separate the grains. Transfer it to a large bowl and allow it to cool to room temperature.
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While the quinoa cools, dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces. Chop the fresh parsley finely.
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In the bowl with the cooled quinoa, add the diced cucumber, red bell pepper, red onion, and chopped parsley. Stir gently to combine all the ingredients evenly.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the quinoa mixture, and toss everything together until well coated.
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Sprinkle the crumbled feta cheese over the salad. Gently fold it in, taking care not to crush the cheese too much.
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Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld.
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Serve chilled, and enjoy your refreshing quinoa salad!