Mediterranean Quinoa Salad with Feta and Lime
This tangy quinoa salad dish cooks up in minutes and is an easy dinner side salad, a light lunch or a solid foundation for piling on grilled shrimp or chicken.
Servings 4
Ingredients
- 1 1/4 cups Water
- 1 cup Quinoa, uncooked
- 2 Limes, zest and juice
- 4 ounces Feta cheese, crumbed
- 2 ounces Kalamata olives, chopped, with brine
- 1/4 cup Fresh parsley, stems removed and chopped
- Black pepper, to taste
Instructions
- In a 2-quart pan or larger, bring the water to a boil. Add the quinoa, stir, and reduce the heat to a low simmer. Cover the pan and cook for 10-15 minutes, or until all the water is absorbed. Remove from heat and let cool briefly.
- Fluff quinoa with a fork and stir in lime zest, lime juice, Feta cheese, chopped olives, and fresh parsley until thoroughly combined. Season with black pepper, to taste.
- If time allows, refrigerate for at least 30 minutes before serving.
Notes
- Use a ratio of 1.25 cups of water to 1 cup of quinoa for light and fluffy quinoa every time. Use this proportion to scale up the recipe (ie. if you want to double the recipe, use 2.5 cups of water to 2 cups quinoa).
- Cherry tomatoes, halved, would be a welcome addition to this salad as would be cilantro. Don't be afraid to add ingredients you like to add depth or crunch to this salad.
- The brine from the feta cheese can be used as a marinade for chicken breasts. Just reduce the salt you use in your recipe.