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Fluffy tri-color quinoa tossed with crisp Persian cucumbers, sweet cherry tomatoes, Kalamata olives, creamy sheep's milk feta, and garden herb lemon dressing.
Yield: 4 generous salad bowls • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low, and simmer for 15 minutes until liquid is fully absorbed.
Remove from heat, fluff with a fork, and let cool to room temperature on a wide baking sheet for 10 minutes.
In a small glass jar, whisk olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until emulsified.
In a large salad bowl, combine cooled quinoa, cucumbers, tomatoes, olives, and fresh chopped herbs.
Drizzle dressing over the salad and toss gently to coat. Scatter crumbled feta on top just before serving.
Recipes to Cook • Drinks to Sip
Fluffy tri-color quinoa tossed with crisp Persian cucumbers, sweet cherry tomatoes, Kalamata olives, creamy sheep's milk feta, and garden herb lemon dressing.
Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low, and simmer for 15 minutes until liquid is fully absorbed.
Remove from heat, fluff with a fork, and let cool to room temperature on a wide baking sheet for 10 minutes.
In a small glass jar, whisk olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until emulsified.
In a large salad bowl, combine cooled quinoa, cucumbers, tomatoes, olives, and fresh chopped herbs.
Drizzle dressing over the salad and toss gently to coat. Scatter crumbled feta on top just before serving.
Per serving (1 serving (4 generous salad bowls))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Fluffy tri-color quinoa tossed with crisp Persian cucumbers, sweet cherry tomatoes, Kalamata olives, creamy sheep's milk feta, and garden herb lemon dressing.
Yield: 4 generous salad bowls • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low, and simmer for 15 minutes until liquid is fully absorbed.
Remove from heat, fluff with a fork, and let cool to room temperature on a wide baking sheet for 10 minutes.
In a small glass jar, whisk olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until emulsified.
In a large salad bowl, combine cooled quinoa, cucumbers, tomatoes, olives, and fresh chopped herbs.
Drizzle dressing over the salad and toss gently to coat. Scatter crumbled feta on top just before serving.
Recipes to Cook • Drinks to Sip
Fluffy tri-color quinoa tossed with crisp Persian cucumbers, sweet cherry tomatoes, Kalamata olives, creamy sheep's milk feta, and garden herb lemon dressing.
Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low, and simmer for 15 minutes until liquid is fully absorbed.
Remove from heat, fluff with a fork, and let cool to room temperature on a wide baking sheet for 10 minutes.
In a small glass jar, whisk olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until emulsified.
In a large salad bowl, combine cooled quinoa, cucumbers, tomatoes, olives, and fresh chopped herbs.
Drizzle dressing over the salad and toss gently to coat. Scatter crumbled feta on top just before serving.
Per serving (1 serving (4 generous salad bowls))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
