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Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 cups quinoa; 1 & 1/2 large cucumbers, sliced and quartered; 1 & 3/4 cups cherry tomatoes, cleaned and halved; 1 cup finely chopped red onion; 1 cup block feta cheese, crumbled; 1/4 cup red wine vinegar; 1/2 teaspoon Dijon mustard; 2 cloves finely chopped garlic; 1 teaspoon Italian herb blend; 1/2 teaspoon Himalayan pink salt; 1/2 teaspoon black pepper; 1/2 cup extra virgin olive oil

This bright and colorful quinoa salad is a great summertime recipe.

If you love cucumbers, tomatoes and feta, this cold salad is the perfect complement to any meal or gathering. The quinoa and light yet full-flavored homemade red wine vinegar dressing can be made ahead for ease when serving.

Some ways to “reinvent” your leftover Mediterranean Quinoa Salad:

Serve it with eggs: We stumbled upon this one by accident and we’re so glad we did. Make two sunny-side up eggs (per person) and serve them with leftover quinoa salad, topped with a few avocado slices. It’s so simple and hands down one of the best breakfasts EVER!
Add shrimp or chicken and enjoy the leftovers for tomorrow’s lunch!
A quick and easy wrap: Add a scoop of leftover quinoa salad onto a wrap, top with spinach, protein of choice, roll it up (wrap style) and enjoy!

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