6-8 cocktail cucumbers, chopped (these are the little guys.... or you can use 1 english cucumber with the skin on)
1 red bell pepper, chopped (that's what I had today... but I'll throw in other colors too if I have them)
1 pint cherry or grape tomatoes, cut in half
¾ cup red onion, chopped or sliced thin
⅔ cup flat leaf parsley, roughly chopped
1 cup feta cheese
Instructions
Rinse the quinoa. Cook the quinoa with the chicken broth, or use water, according to the directions. Once cooked, let cool. You can even cook the quinoa a day or so ahead of time.
Chop up your cucumbers, bell pepper, tomatoes, onion and parsley. Combine with the quinoa in a large bowl.
For the dressing, squeeze the lemon juice into a small bowl. Slowly drizzle in the olive oil, while whisking. Typically you would add salt and pepper too. But if you've used chicken broth to cook your quinoa, you may have enough salt already. Plus, feta is also salty! Pour the dressing over the salad and mix together. Gently fold in the feta. Salt and pepper as needed. **Cumin or oregano are also fabulous additions! Sometimes I'll add grilled chicken too! Have fun with it :-)
Notes
**Cumin or oregano are also fabulous additions! Sometimes I'll add grilled chicken too! Have fun with it :-) You can also used my Greek Dressing and Marinade recipe for the dressing.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/delicious-healthy-greek-quinoa-salad/