Mediterranean Quinoa Salad

This quinoa salad was a big hit (even the kids liked it!) and a crowd pleaser.  Recipe is adapted from the July/August 2013 Splash magazine.

Ingredients:

• 1 c. uncooked quinoa
• 2 c. water
• 1 shallot, diced
• 1 lemon, squeezed
• 1 c. cherry tomatoes, quartered
• 2 TBSP olive oil
• 2 c. cucumber, diced
• salt and pepper to taste
• 1/2 c. crumbled feta
• 20 Kalamata olives (optional)

Directions:

1. Bring water to boil; then add the dry quinoa.  Place lid on pot and reduce heat to a simmer and heat for 12 minutes, or until done.
2. Remove from heat, fluff with a fork, and set aside to cool.
3. Combine shallots through salt and pepper with the cooled quinoa.  Top with feta and olives.

Mediterranean Quinoa Salad: