Ingredients
Method
- Rinse quinoa and cook with water according to package instructions. Let cool.
- In a large bowl, combine cooked quinoa, tomatoes, cucumber, red onion, olives, feta, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Chill before serving for best flavor.
Notes
- Add chickpeas for extra protein
- Fresh mint or dill can be used in place of parsley
- Store in an airtight container in the fridge for up to 4 days