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Mediterranean Style Rainbow Quinoa Salad

by on May 19, 2015 in Gluten-Free, Salads May 19, 2015 Gluten-FreeSalads
See post on Cookinglsl’s site!
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Level: Easy

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Description

A simple combination of classic Mediterranean flavors, studded with creamy avocado and chunks of feta cheese. Gently seasoned with salt, pepper, olive oil and lemon juice.

Ingredients

  • FOR THE SALAD:
  • 1 cup Uncooked Rainbow Quinoa
  • 1-½ cup Water
  • 1-½ cup Grape Tomatoes, Cut In Half
  • 5  Persian Cucumbers, Sliced Into Thin Rounds
  • 1  Medium Yellow Bell Pepper, Chopped
  • 2 Tablespoons Red Onion, Chopped
  • ¼ cups Crumbled Feta Cheese
  • 1  Ripe Avocado, Sliced, Cored And Chopped
  • ¼ cups Kalamata Olives
  • 2 Tablespoons Chopped Parsley
  • FOR THE DRESSING:
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil, Or More To Taste
  • ½  Large Lemon, Juiced

Preparation

In a medium sauce pan, bring rinsed quinoa and water to a boil. Reduce heat and cover. Cook quinoa for about 10 minutes, so it is not completely cooked (al dente quinoa is perfect for salads). Fluff with fork, let it cool to room temperature.

Combine all ingredients for the salad in a large bowl and mix to combine. Season with salt, black pepper, olive oil and lemon juice. Serve.

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