For a fun spring treat, serve this quinoa salad in cups with cherry tomatoes, cucumber, bell pepper, and feta cheese. It's tangy and refreshing.
Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely chopped. 1/4 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. Salt and pepper to taste.
Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, feta cheese, and fresh parsley. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine. Spoon the tangy quinoa salad into small cups for serving. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional fresh parsley and feta cheese before serving. Enjoy the Tangy Quinoa Spring Salad Cups Simple Bites!
Prep Time: 15 minutes
Cook Time: 15 minutes
Linden Tree PTA
