Description
I created this recipe when I ran out of pasta and needed to make a quick salad for a potluck. This versatile recipe has become one of our favorites for taking to picnics and for eating after a workout. Eat immediately or refrigerate 2 hours to overnight for best flavor. Quinoa really soaks up the dressing, so you may want to add more to taste after the refrigeration period.
Ingredients
- 4 cups water
- 2 cups quinoa
- 1 tablespoon chicken bouillon granules (Optional)
- 2 tomatoes, diced
- 1 large cucumber, diced
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ¾ cup Italian salad dressing
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 6