Description
A refreshing and light summer dinner option featuring seasonal ingredients.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions and let it cool.
- In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
- Add the cooled quinoa to the vegetable mixture.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Toss to combine all ingredients.
- Top with crumbled feta cheese before serving.
Notes
- Use any seasonal vegetables you prefer.
- This dish can be served cold or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: summer meals dinner