This quinoa salad is a harmonious blend of nutty quinoa, crisp cucumber, and sweet bell pepper. The dressing, made from our Lemon Olive Oil and Cucumber Balsamic, provides a refreshing, tangy zing, complemented by the freshness of parsley and our Greek Seasoning.

I N G R E D I E N T S :

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup Rocky Mountain Olive Oil Lemon Fused Olive Oil
• 3 tablespoons Rocky Mountain Olive Oil Cucumber White Balsamic Vinegar
• 1 tablespoon Grind Spice Co Greek Seasoning
• Feta crumbles, if desired

I N S T R U C T I O N S :

1. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and let cool.
2. In a large bowl, combine the cooled quinoa, cucumber, red bell pepper, red onion, and parsley.
3. In a small bowl, whisk together the Lemon Olive Oil, Cucumber Balsamic and Greek Seasoning.
4. Pour the dressing over the quinoa salad and toss to combine.
5. Top with feta crumbles, if desired, and serve chilled or at room temperature.