QUINOA SALAD WITH TOMATOES, PEPPERS, OLIVES, AND FETA

(for 4 people)

INGREDIENTS

  • 240 g quinoa
  • 2 large tomatoes (or 300 g cherry tomatoes)
  • 2 bell peppers (red and yellow for color and flavor)
  • pitted black olives
  • 160 g feta cheese
  • extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh herbs (mint, basil, or parsley), to taste
  • 240 g quinoa
  • 2 large tomatoes (or 300 g cherry tomatoes)
  • 2 bell peppers (red and yellow for color and flavor)
  • pitted black olives
  • 160 g feta cheese
  • extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh herbs (mint, basil, or parsley), to taste

PROCEDURE

  1. Cook the quinoa:

    • Rinse the quinoa under cold water.

    • Cook it in 480 ml of salted water for about 12–15 minutes, or until all the water is absorbed.

    • Let it cool.

  2. Prepare the vegetables:

    • Wash and dice the tomatoes.

    • Wash and slice the bell peppers into thin strips or small cubes.

    • Slice the olives or leave them whole, as you prefer.

  3. Assemble the salad:

    • In a large bowl, combine the quinoa, tomatoes, peppers, olives, and crumbled feta cheese.

  4. Season:

    • Add the olive oil and lemon juice (if using).

    • Season with salt and pepper, and mix well.

  5. Serve:

    • Garnish with freshly chopped herbs.

    • Serve immediately or refrigerate until ready to eat.