Vegetable Quinoa Salad with Lemon Infused Olive Oil
INGREDIENTS
- 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)
- 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.
- In a large skillet, heat 1 tablespoon of Zejd lemon-infused olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 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.
- In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and crumbled feta cheese.
- Drizzle the remaining tablespoon of Zejd lemon-infused olive oil over the salad. Toss gently to combine.
- Season the salad with salt and pepper according to your taste. Remember that feta adds some saltiness, so adjust accordingly.
- If desired, garnish the salad with fresh herbs like parsley or basil for an extra burst of flavor.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together.
- Serve salad as a refreshing and nutritious side dish or a light meal. Enjoy!
