Zesty Quinoa Salad – Dining with Denni

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1 cup regular or red quinoa, prepared according to package
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons olive oil
2 large tomatoes, chopped
1 medium zucchini, halved and thinly sliced
1/2 cup Kalamata or regular ripe olives, halved
1/2 cup fresh basil, cut into strips
1/3 cup thinly sliced red onion
3/4 cup feta cheese, crumbled
Salt and freshly ground black pepper


  1. Season cooked quinoa with salt and pepper.
  2. Squeeze lemon juice into a small bowl.
  3. Add olive oil, whisking to combine.
  4. Add quinoa and toss to coat thoroughly.
  5. Add tomatoes, zucchini, olives and red onion and refrigerate overnight.
  6. Add basil and feta just before serving.
  7. Season to taste with salt and pepper.


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