Printed from: www.grandmotherskitchen.net
Ingredients
1 cup quinoa, uncooked
2 cups water (for the quinoa)
10 cherry tomatoes, halved
1/2 regular cucumber, thinly sliced
1 small red pepper, diced
8-10 fresh peas, chopped into small cubes
1/4 cup seeds (ie. sunflow, hemp, ground flax)
1/3 cup feta, crumbled
Salad Dressing: any kind will taste delicious.
We used a variation of this recipe, and added some extra fresh herbs (dill, parsley, cilantro, oregano):
Return to this Yogurt Maple Syrup Salad Dressing recipe or check out more recipes at Grandmother's Kitchen
Directions
1. Cook your quinoa with your favorite method. We use a rice cooker, and just put the 1 cup quinoa and the 2 cups water and press the button. On a stovetop, bring quinoa to a boil, and then quickly turn down to low, cover and let cook on low for about 15 minutes.
2. When quinoa is cooked, transfer to a medium serving bowl and let cool.
3. Top with your veggies, seeds, and feta.
4. Wait until serving to add your dressing, if you are bringing this to a potluck or preparing in advance.
5. Store in fridge, and this will keep well (without dressing ideally) for several days.