Mediterranean Quinoa Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

Salad

1 cup quinoa (uncooked and rinsed)

2 cups water

2 bell peppers (small diced (any color works—I used red and yellow)

1 English cucumber (small diced)

½ medium red onion (small diced)

¼ cup banana peppers (drained)

¼ cup sundried tomatoes

¼ cup roughly chopped fresh parsley

8 ounces feta cheese (crumbled)

Dressing

⅓ cup extra-virgin olive oil

¼ cup fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

1 garlic clove (minced)

kosher salt and ground black pepper (to taste)

Directions

Cook the quinoa according to package instructions, using chicken broth, and let cool. (TJ's brand quinoa is 2 parts water/broth to 1 part quinoa.)

Once the quinoa is completely cooled, add it to a large mixing bowl with the salad ingredients.

Make the dressing. Add the oil, lemon juice, mustard, honey, garlic, salt and pepper to a mason jar and shake until fully emulsified. Drizzle the lemon vinaigrette on top of salad.

Serve or chill.

Nutrition

• Calories: 290 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Cholesterol: 17 mg
• Sodium: 437 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 8 g