PREP TIME:10\u00a0mins
\nCOOK TIME:20\u00a0mins
\nTOTAL TIME:30\u00a0mins<\/p>\n
COURSE:\u00a0Lunch,\u00a0Salad, Side Dish
\nCUISINE:\u00a0Mediterranean<\/p>\n
Mediterranean\u00a0Quinoa Salad\u00a0is protein packed with fresh and tasty Mediterranean flavors. Made with cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and Feta cheese.<\/p>\n
Ingredients<\/strong><\/span> Instructions<\/strong><\/span> Serving:\u00a01generous cup,\u00a0Calories:\u00a0145.5kcal,\u00a0Carbohydrates:\u00a015.5g,\u00a0Protein:\u00a04.5g,\u00a0Fat:\u00a08g,\u00a0Saturated Fat:\u00a00g,\u00a0Polyunsaturated Fat:\u00a00g,\u00a0Monounsaturated Fat:\u00a00g,\u00a0Trans Fat:\u00a00g,\u00a0Cholesterol:\u00a07.5mg,\u00a0Sodium:\u00a0137mg,\u00a0Potassium:\u00a00mg,\u00a0Fiber:\u00a02.5g,\u00a0Sugar:\u00a00g,\u00a0Vitamin\u00a0A:\u00a00%,\u00a0Vitamin C:\u00a00%,\u00a0Calcium:\u00a00%,\u00a0Iron:\u00a00%<\/p>\n","protected":false},"excerpt":{"rendered":" Mediterranean Quinoa Salad PREP TIME:10\u00a0mins COOK TIME:20\u00a0mins TOTAL TIME:30\u00a0mins COURSE:\u00a0Lunch,\u00a0Salad, Side Dish CUISINE:\u00a0Mediterranean Mediterranean\u00a0Quinoa Salad\u00a0is protein packed with fresh and tasty Mediterranean flavors. Made with cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and Feta cheese. Ingredients 1\u00a0cup\u00a0uncooked quinoa 2\u00a0cups\u00a0water 1\/4\u00a0cup\u00a0red onion\u00a0(diced) 1\/2\u00a0–\u00a03\/4\u00a0lemon\u00a0(squeezed) 1\/4\u00a0cup\u00a0about 10 kalamata olives, pitted and sliced 2\u00a0tbsp\u00a0extra […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[8],"tags":[],"class_list":["post-1239","post","type-post","status-publish","format-standard","hentry","category-salads"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1239"}],"version-history":[{"count":2,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1239\/revisions"}],"predecessor-version":[{"id":1241,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1239\/revisions\/1241"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1239"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\u00a0cup\u00a0uncooked quinoa
\n2\u00a0cups\u00a0water
\n1\/4\u00a0cup\u00a0red onion\u00a0(diced)
\n1\/2\u00a0–\u00a03\/4\u00a0lemon\u00a0(squeezed)
\n1\/4\u00a0cup\u00a0about 10 kalamata olives, pitted and sliced
\n2\u00a0tbsp\u00a0extra virgin olive oil
\n2\u00a0cups\u00a0cucumber\u00a0(peeled and diced (from 1 English))
\n1\u00a0cup\u00a0cherry tomatoes\u00a0(quartered)
\n1\/3\u00a0cup\u00a0crumbled feta
\nsalt and fresh pepper\u00a0(to taste)<\/p>\n
\nRinse quinoa for about 2 minutes, using your hands to\u00a0make sure\u00a0all the saponins are removed.
\nFill\u00a0a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes.
\nRemove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
\nWhile the quinoa cools, dice all the vegetables.
\nAdd the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1\/2 lemon over it.
\nDrizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well.
\nTaste for salt and adjust as needed, add more lemon juice if needed.<\/p>\n