Lemon-Feta Quinoa Salad
This fresh, colorful, salad is perfect for summertime, either as a dinner side dish or a vegetarian lunch entree. This salad can be served immediately, or covered and refrigerated to serve later.
|1/2 teaspoon||sea salt|
|2/3 cup||halved grape tomato|
|1/2 cup||crumbled feta cheese|
|1/4 cup||roasted unsalted sunflower seed|
|1/4 cup||chopped fresh parsley|
|1 (2 1/4-ounce) can||sliced black olives, drained|
|1 tablespoon||minced shallot|
|3 tablespoons||extra-virgin olive oil|
|3 tablespoons||lemon juice|
|1 teaspoon||dijon mustard|
|1 teaspoon||minced garlic|
|1/4 teaspoon||sea salt|
|1/4 teaspoon||fresh ground black pepper|
Bring water, quinoa, and 1/2 teaspoon sea salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Spread quinoa on a baking sheet and cool, about 30 minutes.
Mix quinoa, tomatoes, feta cheese, sunflower seeds, parsley, olives, and shallot together in a large bowl.
Whisk olive oil, lemon juice, mustard, garlic, 1/4 teaspoon sea salt, and pepper together in a bowl; pour over quinoa mixture and toss to coat.