Quinoa Salad

Mar 16
2 min read

This quinoa salad is a bright, fresh, and healthy side dish that works perfectly alongside grilled salmon or chicken. The lemon, herbs, and Cavender’s Greek seasoning give it a light, herby flavor while the quinoa and feta make it satisfying and filling. It also holds up beautifully in the refrigerator, making it an excellent option for meal prep during the week.

Ingredients

1 cup white quinoa, dry
2 cups chicken broth
½ cup fresh parsley, finely chopped
½ cup fresh mint, finely chopped
½ cup finely diced shallot or red onion
Juice of 2–3 lemons, to taste
1 TB extra virgin olive oil
1 8oz block feta cheese, crumbled
1 10oz package baby tomatoes, halved
½ persian cucumber, diced
Cavender’s Greek Seasoning, to taste
Black pepper, to taste

Instructions

Rinse the quinoa under cold water. Add it to a pot with the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the broth is absorbed.
Remove the quinoa from the heat and let it cool in the refrigerator.
Finely chop the parsley, mint, and shallot (or red onion). Slice the baby tomatoes and finely dice the cucumber.
In a large bowl, whisk together the lemon juice and olive oil.
Add the cooled quinoa to the bowl along with the parsley, mint, shallot, tomatoes, cucumber, and crumbled feta.
Season generously with Cavender’s Greek Seasoning and a few cracks of black pepper.
Toss everything together until well combined. Taste and adjust with additional lemon juice, olive oil, or more Cavender’s seasoning if needed. Serve chilled or at room temperature.