Feta Veggie Quinoa Salad

This is one of those recipes that I make over and over again because it’s simple, delicious, and soo good for you. You can have this as a side or a whole meal because its packed with all the good things: fiber, protein, antioxidants, minerals, and flavour!

*** This salad requires some preparation the day before, so plan ahead!

Ingredients:

• 1 cup dry quinoa (makes ~3 cups cooked)

• 1 whole red bell pepper, small diced

• ½ red onion, diced

• ½ cucumber, diced

• ½ cup sheep or goat feta, crumbled

• 3 medium carrots, diced

• 1 cup fresh parsley, finely chopped

• ½ cup fresh lemon juice (from 2–3 lemons) — must be fresh, not premade

• ½ cup high-quality extra virgin olive oil

• A few pinches of high-quality sea salt
  
  

Instructions:

1. Soak the Quinoa:

   • Place dry quinoa in a bowl and cover with water.

   • Soak in the fridge for at least 4 hours or overnight.

   • Drain and rinse thoroughly under cold water.
     
     

2. Cook the Quinoa:

   • Add soaked and rinsed quinoa to a pot with 2 cups of water.

   • Bring to a boil, reduce to low, cover, and cook for 15 minutes.

   • Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.

   • Important: Let quinoa cool completely. Do not use warm quinoa. Ideally, cook it the day before and refrigerate.
     
     

3. Assemble the Salad:

   • In a large bowl, combine the cooled quinoa, red pepper, red onion, carrots, parsley, and feta.

   • Add fresh lemon juice, olive oil, and sea salt.

   • Mix well and serve cold.
     
     

Keeps well in the fridge for up to 4 days.