Categories: Pasta
Ingredients
- 1 cup quinoa
- 1 + 1/2 cups water
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/3 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2-3 TBSP apple cider vinegar
- salt and pepper, to taste
- 1-2 TBSP fresh parsley
- TASTY EXTRAS:
- Hummus
- Pita wedges
- Olives
- Fresh tomatoes
- Sliced or chopped avocado
- Lemon wedges
Directions
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First rinse and drain your quinoa using a mesh strainer or sieve.
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Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
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Next add your water, set burner to high, and bring to a boil.
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Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
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While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.
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Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
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For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
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For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. in.
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Add any additional salt and pepper to taste, if desired.