Quinoa Feta and Date Salad

Norma’s Notes

• Don't overcook the quinoa. I cut the simmer time back by three minutes so it is a tiny bit crunchy and not mushy. It also absorbs the dressing better this way.
• Use fresh squeezed lemon juice.
• Pitted olives, spinach, chickpeas, cooked beets, nuts and seeds are additional options or substitutions.
• This salad is good the next day as the flavours continue to melded. 

Ingredients 

Salad

1 cup quinoa

2 cups water

1/2 tsp salt

1 long English cucumber cubed

1/2 a large red onion sliced and diced

1 cup of cherry tomatoes, halved

1 cup diced red or green pepper

1 cup crumbled feta

1 cup chopped dates

Dressing 

1/3 cup extra light tasting olive oil

2 tbsps red wine vinegar 

1 tbsp lemon juice 

1.5 tsp liquid honey

1 clove garlic - minced

1/2 tsp Dijon mustard

1 tsp dried oregano

Salt and pepper to taste

Directions 

1. Rinse, cook as directed, and then cool quinoa in a salad bowl.
2. Add all other ingredients and mix.
3. Pour dressing over and gently combine.
4. Let salad sit in the fridge for at least 15 minutes.
5. Serves 4 adults. 

Serve on its own or with chicken or fish. 

For more recipes visit Norma Galambos Lifestyle 

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