Before Summer Passes into Fall: Scrumptious Quinoa Salad Recipe

Quinoa Salad

Ingredients:
Quinoa
Lemon juice
Olive oil
Cucumber
Cherry (or other) tomatoes
Kalamata olives
Coriander (Cilantro)
Feta cheese

- Start with the above and add any others you like. For instance, I added red bell pepper this last time around.

1. Cook quinoa according to package directions (it's like couscous, only it takes a little longer)

Meanwhile:

2. Cut up cucumbers (I cut them into half moons; you can peel it if you like)
3. Cut cherry tomatoes in half (or larger tomatoes into roughly the same size as your cucumber moons)
4. Cut up any other veggies you're adding to the recipe.
5. Chop very roughly your coriander/cilantro. I usually try to cut the leaves in half and to leave off stems, because the stems are not fun to chew.
6. Pit and cut the olives (same size as your veggies). Do you know the trick of pushing down on the olive with your thumb till it splits? If not, try it. It's fun and easy.


Chill veggies, coriander and quinoa. You don't have to chill the veggies if you cut them when the quinoa is cold so you can just add them right away. Also, the salad might taste good hot, too, if you're impatient or hungry or short on time.

7. Sprinkle lemon juice and olive oil over the quinoa, and stir until you think it's mixed through.
8. Mix in the veggies and coriander.
9 Crumble the feta and mix that in, too.