Quinoa Salad

It's about time I post a healthy recipe!  Looking back on the last few months worth of posts, they're all desserts.  Time to switch things up!

I've had a little bag of quinoa sitting in my pantry for a few months.  I've had every intention to use it but I just keep forgetting about it.  I'm currently trying to use up whatever food I have since I'm going on vacation in 6 days and I came across the quinoa and figured it was a good time to put it use.  I got the idea for this recipe from a gal at work who let me try something similar and I loved it!  It's a fresh and healthy option and fairly quick to make.  And as an added bonus, all the veggies are from my garden!

When I was making this, I didn't really measure out my ingredients, so everything listed below is just an estimate.  The beauty of a salad, is that you can add as much of whatever ingredient you love most!  Turn this into a Greek salad by adding green peppers and olives and a few dashes of your favorite Greek seasoning!

Quinoa Salad

1 cup uncooked quinoa

1-2 tbsp finely chopped red onion

1/2 cup chopped tomato

1/2 cup chopped cucumber 

1/4 cup crumbled feta

olive oil

lemon juice

Directions

To cook the quinoa, use a ratio of 1:2.  1 cup of quinoa should be cooked in 2 cups of water and will take approximately 20 minutes.  I cooked mine in my rice cooker.  Let the quinoa cool to room temperature.

Drizzle cooled quinoa with olive oil and a few dashes of lemon juice.  Mix until combined.  Mix in the onion, tomato, cucumber and feta and stir until combined.  Chill in the refrigerator.

Serve chilled.