Quinoa Summer Salad with Feta

Cold quinoa, tossed with cider vinegar and lemon juice, keeps this summer salad with tomato, cucumber, feta cheese, and dill light and refreshing.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 270 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 cups water
• 1 tablespoon cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 1 roma (plum) tomato, diced
• 1 cup quinoa
• 1 (4 ounce) package feta cheese, crumbled
• 1 small cucumber, thinly sliced

Recipe Instructions

Step 1

Bring water and quinoa to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.

Step 2

Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa until well combined.