Ingredients
1
cup uncooked quinoa, rinsed, well drained
2
cups water
1
cucumber, peeled, very thinly sliced
1/2
red bell pepper, thinly sliced
1/2
cup thinly sliced red onion
1/2
cup crumbled feta cheese (2 oz)
1/4
cup chopped pitted kalamata olives
Juice of 1 lemon
1/4
cup extra-virgin olive oil
2
cloves garlic, finely chopped
Salt and pepper to taste
Preparation
In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all water is absorbed.
In large bowl, toss cooked quinoa, cucumber, bell pepper, onion, cheese and olives.
In small bowl, mix dressing ingredients with whisk. Pour over salad and toss well. Cover; refrigerate at least 30 minutes before serving.
