Mediterranean quinoa salad


  • 2 cups quinoa
  • ½ cup feta
  • 2 cloves garlic
  • 1 pint grape or cherry tomatoes
  • ½ ea. long English cucumber
  • ¼ ea. red onion
  • 1 ea. red pepper
  • ½ cup kalamata olives, pitted
  • 3 tbsp. fresh basil
  • 2 tbsp. fresh mint
  • 1 pc. lemon, juice and zest
  • 4 tbsp. extra virgin olive oil
  • TT Salt and pepper
  1. Instructions
  2. Place a medium pot of water on high heat, add salt like you would for cooking pasta
  3. Once boiling, add the quinoa and stir to prevent it from sticking
  4. Cook until the quinoa is firm yet tender, about 10 minutes
  5. Drain into a fine mesh strainer and cool quickly with cold water, draining all excess water
  6. Place the quinoa in a bowl and lightly dress with the olive oil
  7. Chop the remaining vegetables into small dice
  8. Chop or break the feta into small pieces
  9. Chop the herbs
  10. Zest the lemon into the bowl of quinoa and then juice the lemon into the bowl
  11. Add all of the remaining ingredients and stir to combine, season
  12. Set the salad aside and refrigerate, this will taste good today, but even better tomorrow and will last well in the fridge for up to a week

Source: Chef Paul Schufelt