Herbs are sometimes overlooked as nutritional powerhouses, but the parsley and mint in this salad deliver a concentrated source of phytonutrients while adding delicious flavor. This recipe saves a little time by substituting protein-rich and gluten-free quinoa for traditional bulgar. This salad can be a summer entrée or hearty side dish.
1 c quinoa
2 c water
½ medium red onion, diced
1 cucumber, diced into ½ inch cubes
1 pint cherry tomatoes, halved
1 bunch fresh parsley, chopped (about 1 cup packed leaves)
1 bunch fresh mint, chopped (about 1 cup packed leaves)
6 oz feta cheese, crumbled (for vegan option, substitute ½ cup sliced Kalamata olives)
Juice of ½ fresh lemon
¼ cup red wine vinegar
¼ cup water
¼ cup olive oil
Combine water and quinoa in medium pan and bring to a boil.
Reduce heat, cover, and simmer until quinoa is cooked, about 12-15 minutes.
Remove from heat, fluff with fork, and transfer to large bowl. Cover bowl and place in refrigerator until cooled, about one hour. If desired, stir frequently to facilitate cooling. Quinoa can be made ahead of time and kept covered in refrigerator up to 3 days.
Add cucumbers, tomatoes, parsley, mint and feta (or Kalamata olives) to quinoa and stir to combine.
In a small bowl, combine lemon juice, vinegar and water. Whisk in olive oil gradually.
Immediately before serving, pour dressing over quinoa and toss until coated.