Quinoa, Vegetables and Feta Cheese Salad
A meatless side or main dish that's full of flavor.
Ingredients
For the Quinoa:
- 1 cup uncooked quinoa rinsed in a wire mesh strainer
- 2 cups broth chicken, vegetable, beef or water if preferred
For the Salad:
- cooked and cooled Quinoa
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup canned corn drained (or can use frozen or fresh corn)
- 1/2 cup shelled edamame
- 1/2 cup chopped cilantro
- 3/4 cup crumbled feta cheese
- 1/3 cup Italian dressing
- 1/4 teaspoon salt or salt to taste
Instructions
For the Quinoa:
- To a medium size sauce pan, add the rinsed quinoa, and broth. Heat the pan on medium heat. Stir and bring to a boil.
- Decrease the heat to low. Cover the pan with a lid and simmer until the quinoa absorbs the liquid (about 15 minutes).
- Then remove from the heat and set aside to cool while preparing the remaining ingredients.
For the Salad:
- Once cooled, in a medium size bowl, add the quinoa, red bell pepper, red onions, and corn.
- Then add the Italian salad dressing and stir. Add the edamame and cilantro, and stir.
- Next, stir in the feta cheese and add salt (or salt to taste). Do a quick taste test and add more salt if needed.
- Serve chilled or at room temperature.