Quinoa Greek Salad

Summer has finally arrived in San Francisco and the last thing I want to do is turn on my oven and overheat my non-air conditioned apartment. On these rare warm days in the city, I turn to this super simple supper. In less than 20 minutes, I have a light and healthy one-pot meal highlighting some of summer’s best ingredients!

1.5 cups quinoa
1.5 tablespoons red wine vinegar
3 tablespoons olive oil
1 cucumber, peeled, seeded and diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons Kalamata olives, chopped (optional)

Serves 4.

Bring quinoa and 3 cups of water to boil in a medium sauce pan. Reduce heat and simmer for 12 to 15 minutes, or until water is absorbed and quinoa is tender. Remove from heat and pour quinoa into a bowl to cool.

Meanwhile, mix vinegar and oil in small bowl. Add cucumber, bell pepper, tomatoes, onion,  feta and olives (if using) to bowl of quinoa. Season liberally with salt and pepper. Pour dressing over ingredients and toss gently to combine.

Serve chilled or at room temperature.

Tagged as: bell pepper, cucumber, dinner, feta cheese, Greek Salad, quinoa, salad, summer, tomatoes