Ingredients
Equipment
Method
- Prepare the quinoa according to the package instructions. Rinse it well under cold water before cooking to remove any bitterness. Once done, let it cool. You want it fluffy and light, not sticky.
- While the quinoa cools, chop your veggies. Start with the cucumber, cutting it in quarters for easy bite-sized pieces. Then, chop the red bell pepper and red onion finely, ensuring the sizes are uniform for a pleasant eating experience.
- In a large mixing bowl, combine the cooled quinoa, diced pepper, chopped cucumber, walnuts, dill, and onion. Use a large spoon to stir everything together gently, ensuring it’s well mixed.
- Next, in a small bowl, juice the lemon and add the minced garlic, sea salt, cracked pepper, and olive oil. Whisk this mixture until it’s well combined and emulsified.
- Pour the lemon-garlic dressing over the salad and stir well. Ensure that every piece of the salad is coated with the dressing, which enhances all the flavors.
- Finally, add in the feta cheese crumbles and gently fold them into the salad. You want the cheese to mix through, but not break down completely.
- Chill the salad for at least 15 to 20 minutes in the refrigerator. This helps the flavors meld together beautifully. You’ll be amazed at how much better it tastes after some time!
- When ready to serve, give the salad a gentle stir. If it seems a bit dry, toss in an extra drizzle of olive oil to freshen it up.
- Enjoy this delightful salad as a side or main course. It’s even better the next day, so be sure to save any leftovers!
Notes
Tip 1: Toss with extra olive oil before serving to freshen up your salad.
Tip 2: You can also top with more fresh dill and feta cheese when serving.
Tip 3: To save time, you can prep your quinoa in advance.
Tip 4: Store in an airtight container in the fridge for up to three days.
Tip 5: Toss some grilled chicken or salmon right on top to make it a meal!