Summer Quinoa Salad (Edit recipe)

Looking for the perfect Summer side dish, well you've come to the right page. Try this Quinoa Salad and it will have all your guests blown away!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	468
Fat:	20 g
Carbohydrates:	58 g
Protein:	14 g
Cholesterol:	8 g
Sodium:	459 mg
Fiber:	8 g
Sugars:	11 g
Calculated per serving.

by MagicMikeysKitchen

Serves: 8

Ingredients

3 cup Quinoa, COOKED
10 whole Cherry Tomato
4 whole Persian Cucumber
0.5 whole Red Onion
0.5 cup Feta Cheese
0.5 cup Avocado Oil
0.5 whole Lemon, JUICE + ZEST
2 Tbsp Honey
1 tsp Dijon Mustard
1 tsp Salt
0.5 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start off by rinsing your quinoa. *Quinoa seeds grow with a natural coating called Saponin that protects them from fungus and pests. Saponin has a bitter soapy taste”.
To a pot add 1 part quinoa 2 parts water and bring to a boil (For Example 1 cup Quinoa 2 Cups Water).
Once it comes to a boil reduce to Low Heat, then cover it.
Set timer for 15 mins.
Once timer is done, turn off heat keeping covered pot on the burner.
Set timer for an additional 5 mins.
Once that timer is up, remove lid and fluff quinoa up with a fork.
Once that step is completed, prepare a line baking sheet.
Pour quinoa onto baking sheet and let it cool for about 10-15 mins.
Start cutting up Vegetables listed in recipe, or Vegetables of choice.
If you’re using RAW onion, be sure to soak in cold water for 5-10 mins just to remove some pungency.
In your bowl or to a dressing container, use my dressing or dressing of choice.
Add your vegetables along with some feta, then your cooled quinoa.
Serve immediately or store in the refrigerator overnight.