Quinoa is relatively new in Turkish kitchens and Istanbul’s dining scene, and since none of our mothers or grandmothers taught us what to do with it, some of us can find it slightly overwhelming to work with it. Here is a super simple, easy-to-make quinoa salad recipe to get you started with cooking quinoa. It serves as a protein-packed lunch or dinner alternative that satisfies the body as well as your palette. Consider making a big batch and keeping it in the fridge for a few days to grab as a quick snack while you’re on the go or when you’re lazy to cook up something new.
2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Sea salt and freshly ground black pepper, to taste
1/4 cup olive oil
1 pinch oregano
Squeeze of lemon
- Rinse the quinoa under cold water using a strainer. Add the quinoa, water, and salt to a medium-sized saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let the quinoa cool to room temperature.
- In a large bowl, combine the quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.
- To make the dressing, whisk together olive oil, squeeze of lemon, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper to taste.