• In a large saucepan, add rinsed quinoa to two cups of salted water over medium heat. Bring to a boil. Reduce to a simmer, cover, and allow to cook for 10-15 minutes. If still wet, allow to sit covered until the quinoa has absorbed all the water.
  • While the quinoa is cooking, prep the vegetables.
  • Remove pits from the olives; slice the tomatoes, dice the cucumber and peppers, roughly chop the parsley, and add to a bowl.
  • Add lemon juice and zest the lemon.
  • Add olive oil.
  • Add quinoa, mix well and season with salt and pepper.
  • Serve chilled with crumbled feta on top.

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