This is a really simple and quick quinoa salad recipe. It can also be made the same way with barley.
Make it when you have quinoa leftovers from another meal.
If you don’t know quinoa, it’s a seed from a plant that grows in the Andes, mainly in Bolivia and Peru. I was eating sopa de quinoa, or quinoa soup, a few times a week when I was working in indigenous communities 15 years ago in Ecuador. It was a staple food of choice for Quechua people who didn’t have access to meat and fish.
Quinoa is highly nutritious, gluten-free, and contains plenty of protein.
It can sometimes be considered as one of the many food fads that pop up these days, but making quinoa a part of your diet is in fact a good idea.
Serves 4 – Prep. time 5 min
2 cups cooked quinoa
5.2 oz (150g) feta cheese
4 medium tomatoes
2 tbsp olive oil
1 tbsp lemon juice
1 tsp thyme or oregano
Dice the feta cheese. Dice the tomatoes.
Mix quinoa, tomatoes, olives and feta in a salad bowl.
Add salt, pepper, lemon juice, olive oil, thyme or oregano, and mix well.
You can refrigerate the salad until you serve.