Mediterranean Quinoa Salad
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Quinoa with cucumber, cherry tomatoes, olives, feta and fresh herbs in a lemon dressing. It keeps for three or four days in the fridge.

下ごしらえ：15 min | 調理：15 min | 分量：6 | 難易度：かんたん

材料
- 1 1/2 cups quinoa, rinsed
- 3 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 cup Kalamata olives, halved
- 1 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 2 lemons
- 1/3 cup extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste

作り方
1. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low.
2. Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes.
3. Fluff quinoa with a fork and let cool to room temperature.
4. In a large bowl, combine cooled quinoa, cucumber, tomatoes, onion, olives, feta, parsley, and mint.
5. In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
6. Pour dressing over salad and toss well to combine.
7. Refrigerate for at least 30 minutes to let flavors meld.
8. Serve chilled or at room temperature.

メモ
It tastes better after an hour in the fridge, once the quinoa has soaked up the dressing. It keeps for 3 to 4 days.

The Cooking Cliff Notes より：https://thecookingcliffnotes.com/ja/recipes/mediterranean-quinoa-salad