MEDITERRANEAN STYLE RAINBOW QUINOA SALAD

A simple combination of classic Mediterranean flavors, studded with creamy avocado and chunks of feta cheese. Gently seasoned with salt, pepper, olive oil and lemon juice.

1 cup uncooked rainbow quinoa
1½ cups grape tomatoes, cut in half
5 Persian cucumbers, cut into small rounds
1 medium yellow bell pepper, chopped
2 tbsp chopped red onion
1 ripe avocado, peeled, cored and chopped
¼ cup crumbled feta cheese
¼ cup Kalamata olives
2 tbsp chopped parsley (optional)
juice from ½ large lemon (or more to taste)
2 tbsp olive oil
salt and pepper to taste

View the full recipe at Cooking LSL →