Greek Lemon Dill Quinoa Salad

• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

1 tbsp Olive oil

1 cup Quinoa

1 Bouillon cube

1 ½ cups Water

1-3 Garlic cloves

1 cup Baby tomatoes

1 Green bell pepper

1/2 Red onion

3-4 tbsp Fresh dill

2-3 tbsp Feta

1 tbsp Dijon mustard

2-3 tbsp Lemon juice

2 tbsp Olive oil

1/4 tsp Black pepper

Salt

步骤

Heat olive oil in a pan over medium-high heat, then add the quinoa along with a bouillon cube. Stir constantly and toast for about 30 to 60 seconds.

Pour in water and stir, bringing it to a vigorous boil. Once boiling, cover the pan and reduce the heat to medium-low. Let this simmer for 15 to 20 minutes, or until you see little holes appear on the surface of the quinoa.

When 15-20 minutes is up, grate or mince fresh garlic and fluff it into the quinoa. Cover again for an additional 5 to 10 minutes on low or off heat to allow the garlic to steam.

Transfer the cooked quinoa to a large mixing bowl and let it cool for 15 to 20 minutes.

Meanwhile, chop your veggies into small, bite-sized pieces. Finely chop fresh dill and crumble the feta cheese.

To make the dressing, combine Dijon mustard, olive oil, fresh lemon juice, and black pepper in a jar or bowl. Shake or whisk until well combined.

Once the quinoa has cooled, add the chopped vegetables, dill, and feta. Season generously with salt then pour in some or all of the dressing. Mix everything well to combine. For the best flavor, refrigerate the salad for an additional 15 minutes before serving.