Cold Quinoa Salad

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine-mesh strainer and drain well.

   2.Combine quinoa, 2 cups water, and a pinch of salt in a medium saucepan.

   3.Bring to a rolling boil over high heat, then reduce heat to low.

   4.Cover and simmer until quinoa is tender and water is absorbed (12-15 min).

   TIPFluff with a fork and let it cool completely — warm quinoa will wilt the fresh herbs and veggies.
2. 2
   rest · ~15 min

   Cool the quinoa completely.

   Spread the cooked quinoa on a baking sheet or transfer to a large bowl. Let it cool to room temperature, then refrigerate for 10-15 minutes until chilled.

   TIPCooling on a sheet pan speeds it up — more surface area means faster chilling.
3. 3
   prep

   Chop the vegetables and herbs.

   1.Dice 1 medium cucumber into small cubes.

   2.Halve 1 cup cherry tomatoes.

   3.Dice 1 medium bell pepper into small pieces.

   4.Finely dice 1/4 cup red onion.

   5.Chop 2 tbsp fresh parsley and 1 tbsp fresh mint.
4. 4
   mix · ~1 min

   Make the lemon-herb dressing.

   1.In a small bowl, whisk together 3 tbsp olive oil and 2 tbsp fresh lemon juice.

   2.Add a pinch of salt and a pinch of freshly ground black pepper.

   3.Whisk until emulsified and well combined.
5. 5
   assemble · ~2 min

   Toss the salad together.

   1.In a large mixing bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, bell pepper, and red onion.

   2.Pour the dressing over the salad and toss gently to coat everything evenly.

   3.Fold in the crumbled feta cheese, parsley, and mint.

   4.Taste and adjust salt and pepper if needed.

   TIPFold gently to keep the feta from breaking apart too much — chunks taste better.
6. 6
   rest · ~15 min

   Chill before serving.

   Cover the salad and refrigerate for at least 15 minutes before serving. This lets the quinoa soak up the dressing and the flavors meld. Serve cold.

7. 7
   serve

   Serve chilled and enjoy.

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