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Savory quinoa and vegetable casserole with feta cheese and black olives.

The Best Quinoa Salad

Close-up of a man with short hair and beard, wearing a gray t-shirt, indoors with natural lighting.Gavin Crisp
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch
Cuisine american/mediterranean
Servings 8
Calories 195 kcal

Ingredients
  

  • 1 cup quinoa
  • 1 lemon
  • 1 tsp oregano
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil
  • 4 scallions white and green parts
  • 2 bell peppers red, yellow, or orange
  • 1/2 cup pitted Kalamata olives drained
  • 1 English cucumber
  • 1/2 cup crumbled feta cheese

Instructions
 

  • Rinse the quinoa thoroughly to remove any bitterness, then cook it as per the instructions on the package.
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  • Prepare the dressing by combining lemon juice and zest, oregano, salt, and pepper in a large bowl. Gradually whisk in the olive oil until well blended. Adjust the flavors to your taste.
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  • Mix the cooked quinoa with the dressing in the bowl, ensuring it's fully coated. Let it cool to allow the flavors to meld.
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  • Chop the scallions, bell peppers, and cucumber, and halve the olives. Gently fold these fresh veggies into the cooled quinoa.
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  • Top the salad with crumbled feta cheese and give it a final toss before serving. Enjoy this delightful salad at room temperature or chilled.
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Nutrition

Calories: 195kcalCarbohydrates: 19gProtein: 5gFat: 12gSaturated Fat: 3gSodium: 461mgFiber: 3g
Keyword cucumber, feta, mediterranean quinoa salad, olives, quinoa
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