Greek salad with quinoa

Name: Greek salad with quinoa
Prep time: 50 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 cup quinoa, rinced and drained; Olive oil; 2 cups water; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 2 cups lebanese cucumber, diced; 3 firm red tomatoes, seeded and diced; 1/2 small red onion, finely sliced; 540ml red kidney beans, very well rinced; 200g low-sodium feta, diced; 3/4 cup kalamata olives, cut in half; A big handful fresh parsley, chopped; 1/2 teaspoon dried origano; 1/4 cup red wine vinegar; Salt and ground pepper

Preparation 50 min
Refrigeration 30 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients

1 cup quinoa, rinced and drained
Olive oil
2 cups water
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 cups lebanese cucumber, diced
3 firm red tomatoes, seeded and diced
1/2 small red onion, finely sliced
540ml red kidney beans, very well rinced
200g low-sodium feta, diced
3/4 cup kalamata olives, cut in half
A big handful fresh parsley, chopped
1/2 teaspoon dried origano
1/4 cup red wine vinegar
Salt and ground pepper

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Preparation

In a sauce pan at medium heat, add 1 tablespoon olive oil and the quinoa. Cook while stirring for 2 minutes.
Add the water, season with salt and pepper and stir. Bring to a boil, reduce heat and let simmer, covered, for 10-15 minutes or until water is evaporated and that the quinoa is cooked tender but still a bit crunchy in the middle. Spread in a plate and let cool down.
Pour all the ingredients in a big salad bowl along with 3 tablespoons of olive oil. Season with salt and pepper then toss well. Reserve in fridge for 30 minutes before serving!