CHOPPED QUINOA SALAD (3-4 servings)
INGREDIENTS:
1 tomato
1 bell pepper (any kind)
1 small onion
1 medium cucumber
handful mint and dill leaves
2 tbsp dried cranberries or raisins
2 tbsp extra virgin olive oil
1 tbsp lemon juice
crumbled feta cheese (as needed)
Watermelon seeds (as needed)
1/2 cup quinoa
1 cup water
1/2 tsp salt
METHOD:
1. Cook the quinoa first. Some quinoa need to be washed/soaked so read the package for instructions. To 1/2 cup quinoa add 1 cup water, 1/2 tsp salt and bring it to a boil. Reduce flame to low, cover and cook for 10-15 mins. Switch off the flame and let it rest for 10 mins. Once rested it should be perfectly cooked and fluffy
2. Dice the tomato, bell pepper, onion and cucumber into evenly sized pieces. This way you get a little bit of everything in each bite
3. Finely chop mint, dill and cranberries/raisins. Adding these ingredients makes the salad very fragrant and delicious so please don’t skip it
4. Combine the chopped vegetables with the cooked quinoa in a large bowl
5. Add extra virgin olive oil, lemon juice, crumbled feta cheese, watermelon seeds and mix well. You can add salt too but feta cheese tends to be salty so I wont be adding any
6. Serve and garnish each plate with some more feta cheese and watermelon seeds
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