My Famous Quinoa Salad

My Famous Quinoa Salad

Since the feta cheese is optional, this could also be prepared as a vegan dish. It's perfect for a pot luck with vegetarians or vegans.

Ingredients: 1 cup dried quinoa's worth

1 cup (U.S. size: 240 ml)
2 (Japanese size)
Cherry tomatoes
10 or more (to your liking)
Finely chopped parsley
1/2-1 bunch
Your choice of unsalted nuts (I used sunflower seeds and sliced almonds)
3 generous pinches
Dried cranberries
3 generous pinches
Feta cheese (optional)
to taste
Olive oil
4 tablespoons
Lime juice (or lemon)
1/2 lime (lemon)
Salt and pepper
to taste


1. Put 1 part quinoa to 1 part water in a sauce pan with a pinch of salt (not listed) and bring to a boil. Reduce to low heat and simmer until the water boils off.
2. When the quinoa grains open up, fluff with a fork and cool.
3. While the quinoa is cooling, cube the cucumber, quarter or halve the tomatoes, and mince the parsley. Combine in a bowl with the cranberries.
4. Lightly roast the nuts, cool, then add to the bowl from Step 3.
5. Add the quinoa to the bowl from Step 3, then crumble in the feta cheese. Sprinkle in the lime juice and olive oil, mix, then season with salt and pepper to taste.

Story Behind this Recipe

I created this dish for a company potluck so that the people (who are vegan, or those who have celiac disease or who are lactose intolerant) could also enjoy it. (I served the feta cheese on the side as a topping option.)