Tomato and Cucumber Quinoa Salad

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I know.  I am giving you this ultra summer recipe while most are thinking about pumpkin, pumpkin spice, and pretty leaves.  Can we use this as a late summer recipe?  Who doesn’t want to use as much of the glorious summer produce the season has to offer?

Truth be told, this is a 1-2-3 post.  I took pretty pictures and it seems almost a sin not to share.  Reasoning with honesty.

Like I said, this is a pretty simple recipe.  Basically a variation and different feel to the previous quinoa posts.  This one happens to be a favorite.  I try to make something like this weekly as a lunch or side for during the week.  It’s perfect as Sunday make-ahead dish for the week or a quick refreshing side for a night.  Maybe to pair well with a nice roasted chicken?  Baked Salmon?!?!  So Fall!!!

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Tomato and Cucumber Quinoa Salad

Ingredients

  • 2 cups quinoa (cooked and cooled)
  • 3 medium tomatoes
  • 2 cucumbers
  • handful of parsley
  • white wine vinegar
  • extra virgin olive oil/grapeseed oil
  • 1 tsp salt
  • 1/2 cup feta cheese

Cut into chunks the tomatoes and cucumbers.  Roughly chop your parsley.  Mix your vegetables, parsley, and quinoa in a large bowl.  Drizzle white whine vinegar, then oil onto salad.  Add your salt and mix again.  If you need a little more flavor I recommend to put more vinegar.

Crumble the feta onto the salad before serving to keep the flavor of the cheese fresh and not soggy!

Enjoy!

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Now make this now before summer is ovaaaa! Preferably with a glass of wine on hand.

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