Cooling Tri-Color Quinoa Salad with Cucumber, Mint, and Lime Dressing

• Vegetarian

• Produce

  • 1 Cucumber, peeled, seeded, and chopped (1- 3/4 cups, medium
  • 2 cloves Garlic
  • 1 Golden raisins
  • 1/2 cup Mint, leaves

• Condiments

  • 5/16 cup Lime juice

• Pasta & Grains

  • 1 cup Bob's red mill tri-color quinoa

• Baking & Spices

  • 1/2 tsp Sea salt
  • 1/2 tsp Za'atar seasoning

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 3 tbsp Pine nuts

• Dairy

  • 1 Feta cheese

Found on theroastedroot.net

Description

Directions

• Add 2 cups of water to a pot and bring to a full boil. Add the quinoa, reduce heat to a simmer, and cover. Cook 12 to 15 minutes, or until the water has been absorbed. Remove from heat and allow quinoa to sit 3 to 5 minutes. Remove the lid and fluff with a fork.
• Add the cooked quinoa to a large serving bowl, along with the cucumber, mint, garlic, and pine nuts. Whisk together the olive oil, lime juice, zaatar, and sea salt. Pour the dressing over the quinoa and toss everything together well. Taste quinoa salad for flavor and add more lime juice and salt to taste. Serve with golden raisins and feta cheese (optional).