Quinoa and Feta Salad

About the Recipe

Cooking fluffy quinoa takes a little finessing. But after a few failed attempts (and a little research), I think I've found the winning formula. You can find the directions below the recipe.

Ingredients

2 cups quinoa, cooked and cooled

1 cup chopped cucumber

4 tomatoes, chopped

1 avocado, sliced

Feta cheese, crumbled


Dressing

1/4 cup olive oil

1 tablespoon white balsamic (or champagne) vinegar

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

Salt and pepper to taste

Preparation

1) Mix dressing together and set aside.

2) Combine all other ingredients into a large bowl, except for the avocado.

3) Add the dressing and toss it into the salad. Top with avocado slices.

How to cook perfect quinoa

​1) Thoroughly rinse quinoa in a fine-mesh strainer: this is essential to remove the saponins - a bitter-tasting, naturally occurring compound.

2) OPTIONAL - Heat a little olive oil in a pan over medium heat. Add drained quinoa and cook for about 1 minute, stirring constantly.

3) Add quinoa and water (or broth) to a pan using a ratio of one part quinoa to two parts liquid.

4) Bring to a rolling boil. Lower heat and cover. Cook for 15 minutes.

5) Remove from heat and let stand for an additional 5 minutes. Do not peek!

6) Fluff with a fork.

Let cool before refrigerating. Quinoa can be stored in a sealed container for 3 to 5 days in the refrigerator or up to 2 months in the freezer.