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Quinoa Salad Recipe

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This recipe for Quinoa Salad, by , is from The Bigras Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Valerie Bigras


2 cups cooked quinoa (1 cup dry quinoa yields about 2 cups cooked)
1/4 cup avocado oil
1 teaspoon ground cumin
1 clove garlic, finely chopped
Juice of one lemon (about 2 tablespoons)
1/4 teaspoon red pepper flakes
1 tomato chopped (about 1 cup)
1 cucumber, chopped (about 1 cup)
6 green onions, chopped (about 1 cup)
1/2 cup feta cheese, crumbled
1 handful of cilantro, roughly chopped (about 1/3 cup)

Rinse and cook the quinoa according to package directions. While the quinoa is cooking, whisk the oil, cumin, garlic, lemon juice, and red pepper flakes together in the bottom of a large bowl to let the flavors marry while you chop the veggies. Add the cooked quinoa and veggies to the bowl and gently fold it altogether with the dressing. Should let it chill in the refrigerator at least 30 minutes to let the flavors come together. Veggies should not be added too soon or they will turn soggy.




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