Quinoa, Cucumber, Tomato and Feta Salad

By á-6498

Ingredients

• 1 cup quinoa, beige, red or black
• 1 cup water
• 1 yellow bell pepper, chopped
• 1 1/2 cucumbers, chopped, unpeeled
• 1 pint cherry or baby heirloom tomatoes, halved
• 1 cup flat-leaf parsley, roughly chopped
• 1 1/2 cups feta cheese, crumbled
• 1/4 cup red wine or balsamic vinegar
• 1 teaspoon honey
• 1/3 cup olive oil
• 2 teaspoons smoked Spanish paprika
• Salt and pepper, to taste

Preparation

Step 1

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, simmer until tender, about 10-15 minutes.

Tip:
Do not overcook. Chill in the refrigerator to cool.

In a large bowl, combine chickpeas, tomatoes, cucumber, parsley, spinach and about half of the feta.

Gently toss in the cooled quinoa; do not over mix or stir.

Whisk vinegar, salt, honey and smoked paprika in small bowl. Gradually whisk in oil. Add salt and pepper to taste.

Drizzle over the combined salad ingredients; toss gently. Add vinaigrette; avoid overdressing. Top with feta; serve immediately.