A refreshing and hearty quinoa salad inspired by the flavors of Naples. Perfect for a light lunch or a side dish for dinner.
Ingredients: 1 cup quinoa. 2 cups water. 2 cups cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup cucumber, diced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh basil, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Run cold water over the quinoa until the water is clear. Put the quinoa and water in a medium-sized saucepan. Heat it up until it starts to boil. Then lower the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Take the quinoa off the heat and let it cool down to room temperature. Put quinoa that has been cooled, cherry tomatoes, red onion, cucumber, Kalamata olives, feta cheese, and fresh basil in a large bowl. In a small bowl, mix the balsamic vinegar and olive oil together with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and mix it all together. Serve right away or put in the fridge until you're ready to serve. If you want, you can add more fresh basil as a garnish.
Prep Time: 15 minutes
Cook Time: 15 minutes
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