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This rinses the quinoa thoroughly before cooking, which washes away the natural coating called saponin that's responsible for a bitter, soapy taste if left on. Tossing the quinoa with the lemon dressing while it's still warm lets the grains soak up far more flavor than if the dressing were added once everything had already cooled.
Per serving
260kcal
Calories
Prep Time
15 min
Cook Time
20 min
Servings
4 people
Difficulty
easy
8g
Protein
28g
Carbs
14g
Fat
4g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
In a pot, combine the quinoa and water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the quinoa is still warm, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper, and pour over the quinoa, tossing to combine.
Let the quinoa cool slightly.
Add the diced cucumber, cherry tomatoes, red onion, and kalamata olives.
Crumble the feta cheese over the top.
Add the fresh parsley and mint, and toss gently once more.
Serve at room temperature or chilled.
Rinse the Quinoa Well: Skipping this step leaves behind a bitter, soapy coating on the grains that can throw off the whole dish's flavor. Dress the Quinoa While Warm: Tossing the lemon dressing in right after cooking lets the grains absorb more flavor than if they've already cooled. Let It Cool Before Adding Feta: Adding crumbled feta while the quinoa is too hot can cause it to melt and lose its distinct texture.
This usually happens when it isn't rinsed well before cooking, since raw quinoa is coated in a naturally bitter compound called saponin that washes away easily under running water.
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