Lemon Infused Olive Oil Vegetable Quinoa Salad

• 1 cup quinoa
• 2 cups water
• 2 tablespoons Zejd lemon-infused olive oil
• 1 medium zucchini, diced
• 1 red pepper, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish (optional)

1. Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.
2. In a large skillet, heat 1 tablespoon of Zejd lemon-infused olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add diced zucchini, red pepper, and halved cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and let it cool.
4. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and crumbled feta cheese.
5. Drizzle the remaining tablespoon of Zejd lemon-infused olive oil over the salad. Toss gently to combine.
6. Season the salad with salt and pepper according to your taste. Remember that feta adds some saltiness, so adjust accordingly.
7. If desired, garnish the salad with fresh herbs like parsley or basil for an extra burst of flavor.
8. Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
9. Serve salad as a refreshing and nutritious side dish or a light meal. Enjoy!

• 1 cup quinoa
• 2 cups water
• 2 tablespoons Zejd lemon-infused olive oil
• 1 medium zucchini, diced
• 1 red pepper, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish (optional)

INSTRUCTIONS

1. Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.
2. In a large skillet, heat 1 tablespoon of Zejd lemon-infused olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Add diced zucchini, red pepper, and halved cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and let it cool.
4. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and crumbled feta cheese.
5. Drizzle the remaining tablespoon of Zejd lemon-infused olive oil over the salad. Toss gently to combine.
6. Season the salad with salt and pepper according to your taste. Remember that feta adds some saltiness, so adjust accordingly.
7. If desired, garnish the salad with fresh herbs like parsley or basil for an extra burst of flavor.
8. Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
9. Serve salad as a refreshing and nutritious side dish or a light meal. Enjoy!