Mediterranean Quinoa Salad

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.

 

photo 1 (1)

 

 

  • 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.

 

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