How to make vegetarian cucumber quinoa salad

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Hearty grain-filled salads are an ideal vegetarian main dish. It's easy to make them light and flavorful while also creating something that's filling enough to sustain guests. Protein-rich quinoa makes the perfect base for the Greek-inspired recipe below.
Quinoa may cook like a grain, but in reality, it's a pseudo-grain. It's naturally gluten-free and rich in protein. Just be sure to rinse it well before preparing it because it has a naturally occurring coating that keeps the little grains safe from pests while growing but can be bitter if left on during cooking.
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Cooktop Cove
Vegetarian Cucumber Quinoa Salad
4
10 minutes
20 minutes
30 minutes
2-1/2 cups quinoa, rinsed
1 tablespoon extra-virgin olive oil
2 tomatoes, cubed
1 cucumber, cubed
1 yellow or orange bell pepper, cubed
4 ounces feta cheese, crumbled
2 fresh mint leaves, chiffonnade
1/4 teaspoon dried oregano
1 lemon, juiced
salt and pepper
Cook the quinoa in boiling salted water according to package directions.
Drain, toss with the olive oil and chill until cool.
Toss the chilled quinoa with the tomatoes, cucumber, bell pepper, feta, herbs and lemon juice.
Season to taste with salt and pepper and serve.
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