Mediterranean Quinoa Salad

This is another quinoa recipe that I make quite often. It goes well with any red meat, or on its own. I like the saltiness of the feta cheese, my favourite in this salad is a sheep and goat feta, but any feta cheese that holds its shape will do. Enjoy!  

Ingredients

1 cup uncooked quinoa 

1 lb button mushrooms, sliced

½ cup feta cheese, cubed

1 sweet onion, finely chopped

½ cup kalamata olives, chopped

4 Tbsp chopped fresh parsley

1Tbsp olive oil

Dressing

Mix 2 Tbsp olive oil, the juice of 1 small lemon and salt and freshly ground black pepper to taste.

Directions

Wash quinoa and boil in 2 cups of water for 15 minutes. Cover and let quinoa sit until it absorbs all the water, about 10 minutes. Fluff quinoa with a fork and let it cool slightly.

While waiting for the quinoa to cook, sauté the onion and mushrooms in 2 Tbsp of olive oil until all the liquid from the mushrooms is gone. Set aside in a bowl to cool slightly.

Add the cheese and olives to the mushroom mixture and combine.

Add the cooled quinoa to the mushroom mixture and mix gently.

Pour the dressing over the salad, add the parsley and toss. Serve warm.