Ingredients
- 2 cups quinoa
- ½ cup feta
- 2 cloves garlic
- 1 pint grape or cherry tomatoes
- ½ ea. long English cucumber
- ¼ ea. red onion
- 1 ea. red pepper
- ½ cup kalamata olives, pitted
- 3 tbsp. fresh basil
- 2 tbsp. fresh mint
- 1 pc. lemon, juice and zest
- 4 tbsp. extra virgin olive oil
- TT Salt and pepper
- Instructions
- Place a medium pot of water on high heat, add salt like you would for cooking pasta
- Once boiling, add the quinoa and stir to prevent it from sticking
- Cook until the quinoa is firm yet tender, about 10 minutes
- Drain into a fine mesh strainer and cool quickly with cold water, draining all excess water
- Place the quinoa in a bowl and lightly dress with the olive oil
- Chop the remaining vegetables into small dice
- Chop or break the feta into small pieces
- Chop the herbs
- Zest the lemon into the bowl of quinoa and then juice the lemon into the bowl
- Add all of the remaining ingredients and stir to combine, season
- Set the salad aside and refrigerate, this will taste good today, but even better tomorrow and will last well in the fridge for up to a week
Source: Chef Paul Schufelt