Mediterranean Quinoa Salad

Ingredients Tap to tick off

• 1 cup quinoa, rinsed
• 2 cups water
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, halved
• 1/2 cup crumbled feta
• 1/4 cup red onion, finely chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt

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Method

1. Bring the quinoa and water to a boil, cover, and simmer 15 minutes. Rest 5 minutes off the heat, then fluff and spread out to cool.
2. Whisk the oil, lemon juice and salt in a large bowl.
3. Add the cooled quinoa, cucumber, tomatoes, olives, onion and feta and toss. It keeps in the fridge for 4 days, making it ideal for packed lunches.