Bring water and quinoa to a boil in a saucepan. Reduce heat to
medium-low, cover, and simmer until quinoa is tender and water
has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large
bowl until cool, about 30 minutes.
Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil,
salt, and black pepper into quinoa.
Originally Submitted
8/30/2015
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You can add this Quinoa Summer Salad with Feta recipe to your own private DesktopCookbook.
