Athens Quinoa Salad

If you’ve never cooked with quinoa before, don’t get turned off by it. It’s just a whole grain (well, a seed actually) that is healthy. It is very high in protein, vitamins and minerals. Need I say more? I have been seeing lots of quinoa on blogs and cooking shows lately, and I decided to try this light, easy to make dish and see if I like quinoa before I go all crazy with it. Let me tell you, I love quinoa!

Serve it with some leftover roast chicken and bread for a full meal.

Ingredients:
  • 1 cup quinoa
  • 2 cups water
  • 1/2 seedless cucumber, chopped
  • 1/2 cup cherry tomatoes
  • 1/2 red bell pepper, chopped
  • 2 green onions (white and green part), chopped
  • 2 tablespoon chopped fresh parsley (dry is fine too, just use less)
  • 1 tablespoon chopped fresh mint
  • the juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup unsalted sunflower seeds (optional)
Directions:
    1. Cook quinoa according to package direction with water. Add all other ingredients to a large bowl.
    2. When quinoa is cooked, cool and add to large bowl. Stir to combine. Let set for about 15 minutes before serving so that the flavors can combine.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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