This is was a nice side salad for grilled food over the holiday weekend…we had it with both nice steaks and beer can chicken. 🙂 Versatile! It would also make a nice lunch…it made a ton, so there was plenty for lunches this week. Definitely satisfies my “grain” craving while staying on the low-carb side.
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 a lemon, juiced
- handful kalamata olives
- 2 tbsp extra virgin olive oil
- half a cucumber cucumber, diced
- 2-3 roma tomatoes, seeded and chopped
- 1/2 cup crumbled feta
- salt and fresh pepper, to taste
Rinse the quinoa, then place in a sauce pan with 2 cups of liquid (I like vegetable or chicken broth, but water works well too) and a bit of salt. Bring to a boil, then cover and simmer for 15 minutes until water is absorbed. Remove from heat for 5 minutes and fluff with a fork. Set aside to cool.
When quinoa is mostly cooled, add lemon juice and olive oil and toss, then add the rest of ingredients.