This zesty, versatile dish can be served as a side, appetizer, or even the base of a hearty salad.
2 cups quinoa
3½ cups low-sodium chicken or vegetable broth
1 cup grape tomatoes, halved
⅔ cup chopped fresh parsley
½ cup diced cucumber, peeled and seeded
½ cup minced red onions
4 ounces feta cheese, crumbled
3 tablespoons olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- Rinse quinoa in a fine-mesh colander under running water for at least 30 seconds. Drain well.
- In a saucepan, bring rinsed quinoa and broth to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes. Transfer to a large bowl and set aside to cool.
- Add tomatoes, parsley, cucumber, onions, feta, olive oil, vinegar, and garlic to cooled quinoa and mix to combine. Pour lemon juice over quinoa salad and season with salt and pepper to taste. Toss to coat and refrigerate until ready to serve.
Washing the quinoa well before cooking helps to remove bitterness caused by naturally occurring saponins. Saponins are chemical compounds found in quinoa and other plant-based foods, and have been shown to possess a number of health benefits.