tomato and cucumber quinoa salad


Can we talk about how cute these are?

Tomato, cucumber, feta - the stuff of life. I'm usually always craving this deliciously Greek combo {along with a little lemon}, which is why this recipe is my go-to for preparing quinoa. Light, quick + easy, and makes for a perfect prepare-ahead lunch for the whole week. Keep it veggie with chickpeas, or add roasted chicken for a heartier dish. Delish!

Tomato + Cucumber Quinoa Salad {slightly adapted from Eat, Live, Run}
makes 4 servings

- 1 cup dry quinoa
- 2 cups water {or chicken broth for a richer flavor}
- 2 cups halved baby heirlooms {cherry or grape tomatoes would work just fine as well}
half of one large, peeled English cucumber, chopped
one 14.5 oz. can of chickpeas, rinsed and drained
- 1/4 cup feta cheese
- juice of one lemon
-  2 T extra virgin olive oil
- 1 tsp dry oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
- 4 cups fresh spinach, loosely packed {for serving}
  1. Cook quinoa according to package directions.
  2. Whisk lemon juice, olive oil, oregano, and salt + pepper until well mixed. 
  3. Combine warm quinoa, tomatoes, cucumbers, chickpeas and feta in a large bowl.
  4. Pour lemon vinaigrette over the warm salad and combine until absorbed and well distributed.
  5. Serve over spinach - this salad is delicious either both warm or cold!

2 comments:

  1. I have yet to make anything with quinoa but this is the 2nd time I've visited your blog and found a delicious recipe which has made me want to try! you make it look effortless. What a great, light summer dish :)

    ReplyDelete
    Replies
    1. thanks my dear :) you must try quinoa soon!

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