This is definitely a favourite of mine! It’s one that’s been in my family for years and everyone that I’ve introduce it to have loved it equally. The best part – you can make enough so that it lasts the whole week! I hope you enjoy it just as much as I do.

Total Cooking Time: 25 minutes
Total Meals: 8
Total Cost: $25.00 ($3.13 per meal)

  • Flavour Profile: ★★
  • Pack-ability: ★★★
  • Healthy Choice: ★★★
Ingredients:
  • 2 Cups uncooked quinoa (makes 4 Cups cooked)
  • 1 Red bell pepper
  • 1 yellow or orange bell pepper
  • 1 English cucumber
  • 200 g. feta cheese
  • 1 Cup cilantro
  • 1 Cup mint
  • 3 springs green onion
  • ¼ C lemon juice
  • ¼ C olive oil
  • salt & pepper to taste
Preparation

Cook quinoa: bring 4 cups water to a boil. Add quinoa and cook for 1-2 minutes (stir if necessary to make sure quinoa doesn’t burn in the process). Turn heat down to simmer and cook for another 20 minutes with lid covered. Once cooked, take off heat and run quinoa under cold water.

While quinoa is cooking: Cut bell peppers and cucumber into small chucks and add to large size salad bowl. Chop cilantro, mint, and green onion and set aside.

Mix everything: Add cooled quinoa, crumbled feta, cilantro, mint and green onion to bowl. Pour lemon juice and olive oil overtop of salad and stir. Add salt and pepper to taste.

Serve and enjoy!

PRO TIP: This recipe pairs great with chicken or steak