Serves: 4
Total Time: 25 min.
Ingredients:
1 cup uncooked rainbow or white quinoa
1 1/2 cups grape tomatoes, cut in half
5 Persian cucumbers, cut into small rounds
1 medium yellow bell pepper, chopped
2 Tablespoons red onion, chopped
1 ripe avocado, peeled, cored, and chopped
1/4 cup crumbled feta cheese
1/4 cup Kalamata cheese
2 Tablespoons parsley, chopped (optional)
Juice from 1/2 large lemon or to taste
2 Tablespoons olive oil
Salt and pepper to taste
Directions:
In a medium sauce pan, bring rinsed quinoa and 1 1/2 cup of water to a boil. Reduce heat and cover. Cook quinoa for about 10 minutes, so it is not completely cooked. Fluff with fork and 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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